German-Style Sauerkraut

Joined Oct 24, 2007
1 small head of cabbage 

2 tablespoons kosher salt



Remove the outer leaves of the cabbage and cut the head in half and then quarters. Cut out the core and discard it. Slice the cabbage as thin as you are able and put it in a large bowl. Sprinkle with two or three tablespoons salt and mix. Taste the cabbage it should taste salty but not overly so. Transfer the cabbage to a container that is wide enough to fit a few small plates. Press the cabbage down with your hands and weight it with plates. Cover the container and leave at room temperature. After a day the cabbage should have released enough of its own liquid that it is submerged, if not, add enough salted water to cover the cabbage.  After 2 or 3 days small bubbles will appear, after about a week or so it will begin to smell and taste distinctively sour. Depending on the temperature of your kitchen the cabbage will take between one and three weeks to sour completely. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation. 

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