Sauerkraut recipe

Homemade Sauerkraut Ingredients: 1 medium head of green cabbage (about 3 pounds) 1 ½ tablespoons kosher salt 1 tablespoon caraway seeds (optional, for flavor) Instructions: Prepare the cabbage: Remove the outer leaves of the cabbage. Cut the cabbage into quarters and remove the core. Slice the cabbage into thin ribbons. Combine and massage: Place the cabbage in a large mixing bowl and sprinkle with salt. Massage the cabbage with your hands for about 5-10 minutes until it becomes soft and releases its juices. Pack the cabbage: Transfer the cabbage and its juices into a clean glass jar or a fermentation crock. Pack it down tightly so that the cabbage is submerged in its own liquid. If needed, add a bit of water to ensure the cabbage is fully covered. Add weight and cover: Place a weight on top of the cabbage to keep it submerged. Cover the jar with a cloth and secure it with a rubber band or string. Ferment: Leave the jar at room temperature, away from direct sunlight, for 1-4 weeks. Check it daily to ensure the cabbage remains submerged and to remove any scum that forms on the surface. Taste and store: Start tasting the sauerkraut after a week. Once it reaches your desired level of tanginess, transfer it to the refrigerator. It will keep for several months. Enjoy your homemade sauerkraut! It’s a great addition to sandwiches