Fermented Sauerkraut (Thanks Dave!)

Fermented sauerkraut is easy to make, plus it is cheaper and tastes way better than anything you can buy in the store. ~Dave~

Ingredients:

- 6lb cabbage sliced

- 60g salt*

- 2 tsp mustard seed

- 2 tsp caraway seed

- 4 cloves of garlic, minced

* The amount of salt to use is determined by the amount of cabbage you use. We are aiming for a salinity of 2%, which means the ratio needs to be 10g of salt per pound of cabbage

Directions:

1. In a large bowl, add cabbage and slowly add in salt while mixing with your hands.

2. crush and massage the cabbage with your hands. At first you will see water start to form, massage a little longer until more water forms.

3. let sit 15 - 30 minutes

4. add seeds and garlic

5. mix and massage a little more

6. let sit 30 minutes

7. transfer everything to a large jar, or multiple mason jars. Push the cabbage down so that it is just under the liquid. It should be submerged. If you need more liquid (this usually means you didn't massage it enough during step 2), add a 2% salt brine (add 4.5g salt and 1 cup water to a pot and heat while stirring until salt is dissolved).

8 let sit 1 -2 weeks**, testing after the first week and then putting it in the fridge when it is the texture that you like. The longer you let it sit, the softer it will get. I have left it sit for a month or more in the closet without any problems. When it is done fermenting (you are happy with the taste), move it to the fridge. 

** While the sauerkraut is fermenting, the cabbage will rise on its own, every so often push it down so that it is submerged in the liquid. Don't add any additional liquid.