sauerkraut

 Update 4-17-22

Just made a wide mouth quart jar of sauerkraut with the following:

• 29 oz of cabbage chopped (2 small heads once cleaned and chopped one was 12 oz and the other 17 oz; harvested from my yard today, with slugs and such to clean out which I did with filtered water but also just cut around it)
• 1 T salt

Put cabbage in bowl and salt it; liquid will come out after half hour or so, especially with massaging. No need for brine.

 

In a quart jar, I used a glass weight to keep cabbage submerged with a fermenting top (to let carbon dioxide release) that a friend gave me. (If I'd used a leaf, it would be less cabbage)

 

Going to let it ferment for about 30 days (taking to my office so it stays around 72 degrees instead of my warmer house). 

 

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Sauerkraut - also from the fermentation class -

Chop up a head of cabbage in consistent-ish pieces.  Put into a bowl and salt it (somewhat less than 1 tsp to 1/2 cabbage).  Mix it up. 

Let it sit on counter 30-60 minutes to draw out the water.  Mix it and massage it.

Make a brine of 1 c. unchlorinated water and 1 tsp. salt.

Fill the jar with cabbage and brine.  Put an outside cabbage leaf on top, held down by rock or avocado pits to keep cabbage under brine.  Cover with lid or cloth with rubberband.  Leave on counter.  If use a lid, open to "burp it" every couple of days. 

Keep out of direct sunlight.  Leave it a minimum of 7 days per taste. 

Take out leaf, put in fridge.  It will stay good for a long time (many months).