This post is for the daring. For those who are not scared of fermentation. For those who happen to have some Himalayan pink salts laying around the house.
- 1 small head of green cabbage, cut into long, thin strips
- 1 piece of horseradish root (optional)
- Fresh dill (optional)
- Himalayan pink salt (do not use iodized salt)
- Cold water
Place cabbage into a wide mouth quart canning jar layering about 1 inch at a time. Add salt over every layer and then top with thin slices of horseradish and a little piece of dill. Continue layering until jar is full. Pour in about 2 cups of water. Press cabbage down as far as possible. Fill with more water so that jar is almost full. Make sure cabbage is pushed under the level of water as much as possible to prevent molding.
Allow to sit for about 24 hours with a wet towel over the top.
On day two, press down cabbage again. Fill water again. Loosely screw a lid on jar and place jar in a bowl because, after a few days, the jar may leak due to fermentation. Repeat the pressing down and adding water steps for about a week. If you do spot mold, just skim it from the jar and throw it away. Continue as normal. Sample sauerkraut after a week to see if it needs more salt and to see if it is ready to enjoy. If it’s not sour enough for your liking, you can continue the process for a few more days. You can serve as is or heated.
To store finished sauerkraut, just place in freezer bags (juices and all) and freeze until ready to use.
Perfect with bratwurst or served on a Reuben sandwich – in all it’s sour-y and kraut-y perfection and stuff.