Michia’s Sauerkraut
(click above link for printable PDF version)
- 2 heads Cabbage
- 1 gallon glass container
- large sharp knife
- large dinner plate and towel
- juicer (Champion or Sampson)
Optional:
- 1 tablespoon Seaweed (Nori, Dulse, Kelp)
- 1 tablespoon caraway or dill
- 2 or 3 cloves of Garlic
- shredded Carrots, Beets, Onion, Celery or Bok Choy
- Ginger
Wash cabbage. Remove and save outer leaves to cover sauerkraut during fermentation.
Using the blank attachment, put one whole cabbage and only the core of the second cabbage through the juicer.
Chop the second cabbage finely.
Optional: season with optional ingredients.
Cover with outer cabbage leaves.
Press dinner plate on top of mixture. Weigh down with stone or jar full of water to help create its own juice. Cover with towel.
Ferment at 68 – 80 degrees for 2 days.
Uncover and scrape off top layer of gray, oxidized cabbage.
Pour liquid off and reserve to drink or use for salad dressings. Let the sauerkraut ferment in refrigerator for 2 more days.
Store sauerkraut in a tightly covered glass jar in the refrigerator for up to 3 weeks.
