You can chop the cabbage in a food processor or grind it in a juicer that has a grinding attachment. Another way is to pound the cabbage with a wooden mallet to release the juices.
Serves: 6Hands-on: 10 minutesDifficulty: Medium
- 1 medium cabbage
- 2 Tbsp. pickling or sea salt
- 2 Tbsp. pickling herbs
- Chop cabbage; set aside 5–6 whole leaves. Place in a ceramic or glass crock or a stainless steel container, filling to just three-quarters full. (This leaves room for the fermentation to cause expansion.) Add salt and herbs; mix well. Place whole leaves across top of cabbage to cover.
- Gently press down on cabbage leaves to compress; place a plate on cabbage leaves and add a weight such as a few canned goods on top of plate. Place crock or bowl in a room with a temperature of 59°F–71°F for one week.
- At the end of the week, remove weights and cabbage leaves, as well as any moldy vegetables under the leaves. Spoon sauerkraut into glass jars and place in refrigerator.