Sue's Lacto-Fermented Sauerkraut
When you think of fermented foods, Sauerkraut is certainly at the top of the list. Traditional kraut is simply cabbage fermented with sea salt. Why not add some color and extra flavor? This is our favorite recipe for Sauerkraut.
4 cups shredded cabbage
2 cups grated carrots
2 cups thinly sliced onions
Place in a large mixing bowl and add:
1 tablespoon sea salt
1 teaspoon caraway seed
1 tablespoon minced garlic
Stir to mix all ingredients. Allow to macerate in bowl for an hour or two, stirring occasionally. Sauerkraut is self-brining. The salt will draw liquid from the cabbage, carrots and onions to for it's own brine. If necessary, massage with hands or use a kraut pounder to draw out more liquid. Pack tightly into jars using a proper weighting method (see 'Lacto-Fermenting 101'). Open jars daily to burp. When fermentation has been completed place jars into refrigeration. After 24 hours check brine level. Add additional brine if necessary. Sauerkraut can be stored in the refrigerator for months. Ferment time: 2 to 4 weeks.