Got Cabbage? Make Sauerkraut!

Simple Sauerkraut recipe
2 large heads of cabbage (about 5 pounds)
2 to 3 tbsp noniodized salt

Grate 1 cabbage and place in a crock or plastic bucket. Sprinkle half the salt over the cabbage.

Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After two weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.

Varying the Ingredients
The proportions in these recipes can be adjusted to taste, including the salt. Salt is a preservative, so using more of it creates a crunchier, longer lasting sauerkraut.

Garlic Sauerkraut: Add 5 cloves of chopped garlic and 2 sliced onions when you add the salt.

Spicy Sauerkraut: Add 3 sliced poblano peppers when you add the salt. Leave the seeds in the peppers for added heat!

Sauersprouts: also chop 5 to 10 Brussels sprouts and thoroughly mix into the cabbage when you add the salt.

Mother Earth News Aug/Sep 2006 issue, page 122-124