Homemade Sauerkraut

Base

• 1 cabbage, any type: green, red, conehead, Savoy
• 1 tbsp sea salt
• 1 clean jar, minimum 1 liter

Optional add-ins

• 3 medium carrots, grated
• 1 kohlrabi, peeled and cut into small cubes
• 1 small apple, peeled and cut into small cubes
• 2 cloves grated garlic
• 2 cm peeled and grated fresh ginger
• 2 cm peeled and grated fresh turmeric
• 1 small leek or half a small onion/shallot, finely sliced
• 1 tbsp pink pepper balls
• 1 tbsp mustard seeds
• 1 tsp chili flakes or fresh cut chili
• 2 bay leaves
• Dry spices

Base

1. 1 Peel off the first outer leaves, wash one, and keep it.
2. 2 Cut the cabbage in half and remove the core.
3. 3 Cut the cabbage into slices as thin as you can.
4. 4 Put it in a bowl and sprinkle the salt over it.
5. 5 Add any flavors you like.
6. 6 Massage everything together for a minute or two so the salt starts breaking down the cabbage and it gets softer and juicy.
7. 7 Let it sit for 15 minutes.
8. 8 Fill a clean or sterile jar with the cabbage mixture and press down hard until the juice covers the cabbage.
9. 9 Use the saved cabbage leaf to cover the sauerkraut so it stays under the juice and no air touches it.
10. 10 Screw the lid on top, but not fully closed, so gases can come out during fermentation.
11. 11 Put the jar on a plate, out of direct sunlight, at room temperature.
12. 12 Start tasting after 3 days and put it in the fridge when you like the flavor.
13. 13 For a stronger and tangier flavor, leave it longer.
14. 14 To sterilize the jar, boil it for about 15 minutes.

Optional add-ins

1. 1 Choose the flavors you like and mix them into the cabbage before massaging.
2. 2 Avoid ingredients that work against fermentation or get nasty, like fresh herbs.