- 1 and 1/2 medium green cabbage (yes, that’s one cabbage and half of another. This is the amount that fits in a 1.5 – 2 liter fermentation jar))
- 3 carrots
- 1–2 TBS grated fresh ginger, depending how gingery you want it
- 1 1/2 TBS sea salt (like this)
- Carefully clean all equipment to be used. You can pour boiling water into glass jars or place dry jars in oven at 200 ‘F for 10 minutes to sterilize. Place lids and utensils into large glass bowl and pour boiling water over them.
- Shred cabbage in food processor or cut by hand into thin shreds with a sharp knife. Place into large glass bowl. (save a couple of the big outer leaves to cover kraut in the end)
- Shred carrots and add to cabbage, along with grated ginger.
- Sprinkle with sea salt and mix well.
- Pack mixture into large glass jar or crock. Press firmly down to release juices.
- Cover the mixture with a couple of outer cabbage leaves. This will help prevent the cabbage from floating above the liquid. Place airtight lid on jar that is fitted with an airlock. Cover to block out light.
- After 24 hours, press down again. If the liquid that is released does not cover the top of the kraut, make a brine and pour it over the kraut until it is covered. (see directions below)
- Seal with airlock lid and allow to sit, covered, for 2-5 week, until done to your liking. Start tasting at 2 weeks.
- Store in fridge after it is done
If there is not enough brine to cover all of the cabbage, you can add a 2% brine on top. Make a 2% brine by mixing 9.6 grams of salt in 2 cups of water (which is about 1 and 1/2 tsp of salt.)