Here’s what I started with:
- A lovely cabbage from the farmers market (used 1.63kg of this mammoth 2.7kg beast!)
- My cool, new fermenting crock from In Ferment
- Salt, 36g
- Juniper berries and caraway seeds, maybe 1tsp each
Here’s a recipe I found, which I liked because it gave salt measurements as a proportion of the amount of cabbage. We use a very nice, refined (wimpy) salt and I figured that following a volume measurement would not do.
I departed from the recipe by massaging the salt into the cabbage and then letting it sit in a large bowl for an hour to draw out moisture and reduce to a size that I could fit in my fermenting crock!
I was told that the crock could accommodate a 5 lb cabbage, which I never would have believed until my cabbage had reduced to a point where ultimately it filled only half the crock.
Here’s what it looked like in the fermenting crock.
Two weeks later I had delicious sauerkraut. Next time, perhaps I’ll slice it thinner and let it ferment a little longer.