Homemade Sauerkraut

Ingredients:

1. 1 medium-sized cabbage (green or red)
2. 1 tablespoon salt (non-iodized)
3. Optional: Caraway seeds, juniper berries, or other spices for added flavor

Instructions:

Step 1: Remove outer leaves from the cabbage and set them aside.

Step 2: Shred the cabbage finely using a knife or a mandoline slicer.

Step 3: In a large mixing bowl, combine the shredded cabbage and salt.

Step 4: Massage and squeeze the cabbage with your hands for about 5-10 minutes until it releases its juices.

Step 5: Optionally, add caraway seeds, juniper berries, or other desired spices for additional flavor.

Step 6: Pack the cabbage tightly into a clean glass jar, pressing it down to ensure the cabbage is submerged in its juices. Leave some space at the top.

Step 7: Place one or two of the reserved outer cabbage leaves on top of the shredded cabbage to create a barrier.

Step 8: Use a weight (a small jar or a specially designed fermentation weight) to keep the cabbage submerged in its own juices.

Step 9: Cover the jar with a clean cloth and secure it with a rubber band or string. This allows gases to escape during fermentation.

Step 10: Place the jar in a cool, dark place for about 1-4 weeks, depending on your desired level of fermentation. Check the sauerkraut every few days.

Step 11: Once the sauerkraut reaches the desired tanginess, remove the weight and outer leaves. Tightly seal the jar with a lid and refrigerate.

Step 12: Enjoy your homemade sauerkraut as a flavorful and probiotic-packed addition to salads, sandwiches, or as a side dish.

Note: The fermentation time can vary based on temperature and personal preference. Taste the sauerkraut regularly and refrigerate when it reaches the desired level of tanginess.