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Sauerkraut




Source of Recipe


HSIBaltimore

2 Pounds green cabbage, shredded (You should be able to find pre-shredded cabbage at the grocery) 2 tablespoons coarse, kosher or sea salt 1 teaspoon sugar

1. Toss all ingredients together in a large bowel. Let the mixture sit, covered, at room temperature for 1 hour or until the cabbage has released a lot of water (called brine). 2. In large handfuls, place the cabbage in a glass or glazed canister. As you move the cabbage, squeeze the liquid from each handful back into the bowl. 3. After you've added all of the cabbage, push it down with your fist to make it more compact. If you like, you can also pound the cabbage with a wooden stamper. 4. Pour in enough brine to cover the cabbage by at least 1 inch. Insert a small plate, large enough to cover all of the cabbage, inside the jar to keep the cabbage submerged. Drape the canister with a cloth and let it sit at room temperature for 2-4 weeks. 5. Check the plate after a couple of days. If it is floating on the brine, place another plate on tap of the first to create more weight.

Makes 5 cups