RECIPE | Simple Sauerkraut | The Green-Love Kraut

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Ingredients & Equipment
1 small green cabbage approx. 800g
2-3% Salt per vegetables 22g Salt (Himalayan or Celtic Sea Salt)
Seasoning: Caraway seeds- 1 teaspoon Juniper berries- 1 teaspoon Dill- Fresh dill alternatively 1 teaspoon of dried dill tips, Bay leaves 4-5 medium sized , Dried Dulse flakes 1 teaspoon (optional)
Organic is a must in my opinion
1 Litre Good quality glass jar: I love the Fowlers-Vacola jar

Procedure

Step1: Core the cabbage and chop into small uniform sized pieces, and place in a bowl with salt
Step2: Massage the cabbage for approx. 10 mins which will release a lot of the water content from the cabbage and create a brine
Step3: Add the seasoning above and mix through
Step4: pack into the jar nice and tight, leave a decent amount of space as the vegetables will rise as they ferment. You can put some kind of weight on the top to keep the vegetables under the brine if you like
Leave at room temperature (ideal 18-22 Celsius) for 3-4 weeks before transferring to the refrigerator

Notes
Make sure all the utensils and jar are properly sterilised and thoroughly rinsed.Put some nice music on, give the veges some love, don't rush, fermenting foods shouldn't be a choir, enjoy the process!