Sauerkraut

Ingredients

• 1/2tbsp caraway
• 2.5tbsp salt
• 5lb cabbage (single cabbage typically 2-2.5lbs)

Directions

1. Food process cabbage, add salt and caraway, mix.
2. Once cabbage begins to release liquid, weigh down with a gallon bag of water.
3. Ferment for at least 2 weeks, up to about a month, refrigerate when desired sourness achieved
4. Skim off any scum that forms (throw out if pink/brown/blue mold)

To serve warm, saute fresh kraut with a very small bit of oil and chopped onion.