12 cups chopped cabbage

Mix with 3 T sea salt

Place in a sterilized crock. Press the cabbage firmly and top with a plate and a weight.

Cover. Check after 24 hours. Add brine of 1 t sea salt in 1 C water if needed.

NO metal utensils please. After 5 to 12 days you have delicious kraut!

Pack it into jars. Be sure the brine covers the kraut.

Draw a beautiful label. Add rafia and delight your friends.

Refrigerate. Keeps for months. Mine never lasts past 3 months. It will continue to ferment.

YUMMY sauerkraut is so easy to make. Besides just scooping it out and eating it, I add it to my salads, as a garnish for soups, and as an extra in my wraps. All you need is cabbage, sea salt, a crock or a glass jar, something to weight the cabbage under the brine and a cloth to cover it. I like about 1 part red cabbage to 3 parts green because it is just so brilliantly pink when it’s done. My KRAUT GURU’s book WILD FERMENTATION (Sandor Ellix Katz) is the best bedtime read. Next up, I’m trying – MISO and Summer Half Sour Pickles.

The other book that keeps me up nights digesting it (LOL) is THE GOOD GUT by          Justin & Erica Sonnenburg, PhDs.