This is a simple recipe from Hilda's Kitchen. I kept it in the fridge for weeks before I ate some and so far it's been in there a few months and still delicious!
Fermented Cabbage (Sauerkraut)
Ingredients
1 large cabbage (2 lbs)
2 cloves garlic (slivered)
2 tablespoon sea salt (divided)
1 teaspoon coriander
1 teaspoon mustard seeds
1 teaspoon caraway seeds
1 teaspoon crushed red pepper (optional)
3 cups filtered water
Method
Remove the outer leaves of the cabbage then wash thoroughly then chop the cabbage and add it to a large non-metallic bowl. Add slivered garlic, spices, and 1 tablespoon salt. Stir to combine.
Let the cabbage sit for at least 15 minutes then stir once more.
Pack the shredded cabbage mix into 2 sterilized, wide-mouthed 1-quart mason jars (or 4 half-pint jars) using a rubber spatula or non-metallic spoon.
Combine 3 cups of water and the remaining 1 tablespoon salt and stir to dissolve. Pour over the cabbage until it reaches the rim of the jar. Loosely cap the jar with a sterilized lid.
The cabbage will begin to bubble as it ferments, so place jars on a rimmed tray or glass dish to catch the juices. Store somewhere cool (between 65 and 72 degrees F).
Every few days, look inside the jar to see if the water level has fallen below the rim. If so, top it off with more salt water, using 1 ½ teaspoon of salt for every cup of water. If the cabbage is floating to the surface, push it back down until the cabbage is submerged.
You can ferment your sauerkraut for 1 to 3 weeks, tasting it every few days, until the desired flavor and texture is achieved.
