We ate cabbage every day last week, experimenting with recipes to recommend. We ate it as cole slaw, as soup and as home-made sauerkraut! We want to encourage some of you to try making Sauerkraut, actually quite easy!
1 medium cabbage, cored and shredded
1 tablespoon caraway seeds
2 tablespoons sea salt
In a bowl, mix cabbage with caraway seeds and sea salt. Pound with a wooden pounder for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder until the juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but improves with age.