Here is the sauerkraut recipe that I used. It is based on a recipe from Truly Cultured by Nancy Lee Bentley.
1 med size head cabbage
2 T sea salt
Spring water or purified water
- Shred cabbage in food processor (or with mandoline, or by finely slicing with a sharp knife).
- Place cabbage and salt in a large bowl.
- With hands, massage cabbage until “juice” flows freely (about 2-5 minutes – the longer you massage, the softer the sauerkraut will be). Alternatively, beat cabbage with a wooden mallet until thoroughly bruised.
- Place massaged/bruised cabbage and juice in a 1-quart mason jar. Pack cabbage down until juices flow.
- Add spring water, or purified water, to fully cover cabbage, leaving 1 inch space between top of liquid and top of jar
- Tightly screw on mason jar lid.
- Place jar in a room temperature place away from sunlight. Allow to sit 3-7 days. (Taste test after 3 days, until desired taste is reached.
- Refrigerate sauerkraut up to 6 mos.
I filled one 2 – qt jar made with this recipe (actually, I cut a 10-lb cabbage in half and then in fourths).
I covered the jar with the mason jar lid screwed on tight.
I mixed 1/4 of the remaining cabbage with 1 T ancho chile powder and 1 T garlic powder.
I covered this jar with with a piece of plastic and the mason jar lid ring.
After 6 days, I opened the jars to get the sauerkraut.