Cabbage Kraut

Makes 3 cups, or 12 servings

1 medium cabbage, shredded
1 tsp sea salt

1. Massage the cabbage with the salt until the liquid starts to release.
2. Let the cabbage rest for 10 minutes and massage it again. Repeat as often as necessary until the cabbage is very juicy.
3. Pack the mixture firmly into a large jar, crock, or bowl. Press the cabbage down until the liquid rises above it approximately 1/8 inch.
4. If you are using a large jar for your kraut, place a weight on top of the cabbage, such as ajar filled with water. If you are using a crock or a bowl, place a plate on top of the cabbage and then a weight. Cover everything with a clean dishtowel.
5. Allow the kraut to ferment in a cool, dark place for at least 3 days (see note).
6. Once the kraut is ready, store it in airtight glass jars in the refrigerator. It will keep for several months.
1. If you wish to reduce or eliminate the sea salt, run l/3 of the cabbage through the homogenizing plate of a juicer and add it to the shredded cabbage. This will add additional liquid to the kraut, allowing the sea salt to be reduced or eliminated.
2. Add small amounts of other root or cruciferous vegetables, such as carrot, beet, or broccoli.
3. Add seasonings and herbs, such as lemon juice, garlic, and dill.