1 whole cabbage
Slice the cabbage in half. With one flat side down, slowly begin to slice the cabbage in thin strips. Once all of the cabbage is sliced, pour into a bowl.
Sprinkle sea salt on the cabbage. I used a half teaspoon for each cabbage half, but my cabbage was relatively small. For a large cabbage, use more salt. (Precise measurements aren’t necessary.)
Mix the salt with the cabbage thoroughly, using your hands, and then start to squeeze the cabbage tightly. Continue to mix and squeeze for 3-5 minutes. Water will begin to drip out of the cabbage and into the bowl.
Start packing the cabbage into mason jars. I used two small mason jars, since my cabbage was small. Pack it in as hard as you can with your fist, the bottom of a jar, a spoon or whatever you can find. You want it as tightly packed as you can get it.
Fill it almost to the top of the jar. If your cabbage doesn’t reach the top of the jar, you can pour some water into a Ziploc bag, squeeze all the air out of the bag and then place it on top of the cabbage in the jar. (See my photo.) This is so there is no open air in the jar.
Place jar(s) in a dark, cool area for about five to seven days. Open the jars and let the air out every so often during that time, then close them tightly again.
After 5-7 days, you have sauerkraut! Store in refrigerator.
You can also use multiple types and colors of cabbage, or multiple vegetables, like carrots! Have fun with it.
For more details and photos, click here.