Making Sauerkraut
Easy jar method
2 pounds cabbage, shredded
1 tablespoon Celtic sea salt
2 tablespoons whey (optional)
Herbs or spices for flavoring, such as cumin seed, dillweed, caraway, etc.
Place cabbage in a large bowl and sprinkle with salt. Let sit for 30 to 60 minutes to extract the cabbage juices. With clean hands, stuff the mixture into a clean wide-mouthed quart jar. Press down tightly until the juices cover the top, leaving at least one inch headspace. Place a cabbage leaf on top and place a clean stone on top to hold the cabbage under the brine. Note: if you don't have enough brine, add enough water to cover the cabbage. Put the cover on tightly and let ferment at 65-70 degrees for three weeks, and then transfer to cold storage. Before refrigerating, you may wish to open the lid and release air. Sometimes it will bubble up when you do this, and that's fine. You may double this recipe and use half-gallon jars, or quadruple it and use gallon jars.
Note: Fermenting at more than 75 degrees may cause your sauerkraut to be soggy.
Harsch Crock Method
12-14 pounds cabbage
Celtic sea salt, 1 tablespoon per 2 pounds cabbage
Shred cabbage into very large bowl. Sprinkle with salt, mix well, and let sit at least 30 minutes to release juices. Pack cabbage into crock (about 4/5 full) and cover the top of the shredded cabbage with whole cabbage leaves. Put the stones over the top and press down so the juice comes up over them. Fill the "moat" with water and set the cover in place. Do not open the lid during the first week, and check the water levels around the top throughout the brewing time. Allow to ferment in an area that is about 70-73 degrees for three weeks. The kraut will be ready to be eaten or put into jars for storage.
Note: fermenting above 75 degrees will cause your kraut to be mushy. Fermenting from 60-70 degrees will slow things down, so add two more weeks to your fermenting time. Fermenting below 60 degrees is not recommended as little will happen.
