Saurkraut

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 1 head cabbage (14 cups)
• 1/4 tablespoon sea salt

Recipe

• 1 in a large bowl shred cabbage , add sea salt. let stand 20 minutes .
• 2 massage cabbage for 5 minutes to release brine. pack into pint jars, making sure the brine covers the cabbage by 1 inch and there is 1 - 2 inches space above the brine at the top of the jar. fold and push 1 cabbage leaf into the jar to release the brine.
• 3 close jars and set into a baking pan or other container to prevent spillage. let stand in a cool dark place for 5 days. slowly release the air from the jars making sure liquid does not spill out. reseal immediately and let stand another 5 days. repeat this procedure another 2 times. 20 days all together.
• 4 your saurkraut is now ready.