pickles. The following recipe is the one that I've used in the past with a little adjustment based on what I learned from the class. Feel free to adapt the recipe by using purple cabbage, shredded carrots, beets, or any other vegetable. You can even add some caraway seeds to this classic kraut to give it that extra authentic flavor. Have fun with it!
Classic Sourkraut (from Firefly Kitchens)
1 head of cabbage (3 quarts shredded)
1 1/2 tsp unrefined sea salt (Celtic sea salt, Pink Himalayan, etc...)
1 quart mason jar
1. Peel off any old, discolored cabbage leaves. Cut cabbage into quarters and thinly slice into long strips.
2. Place half of the sliced cabbage into a large bowl and add half of the salt. With your clean hands, massage the cabbage until it starts to release water. Add the rest of the sliced cabbage to the bowl with the rest of the salt and massage some more until the cabbage has collapsed a bit and when you squeeze it, water is released.
3. Put the cabbage into the mason jar and push down hard until the cabbage liquid (brine) rises above the compressed mixture. If there is not enough liquid to do this, make a salt water brine of 1 teaspoon salt dissolved into 1 pint of water. Add this brine to the jar until the cabbage is fully submerged.
4. Close lid tightly and allow to sit at room temperature for a least one week and up to six weeks for maximum flavor.
-Keep the jar on a plate, as some brine may leak out if it gets high.
-If the brine level goes below the cabbage, add more salt water brine solution.
-Give at least one inch of space at the top of the jar to allow for expansion of gassing from the fermentation.
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