Nate's Sauerkraut

    The sea-salt will aid in drawing moisture from the cabbage. This is how the brine is created. Remember, if the cabbage is chopped too fine, the finished sauerkraut will be very juicy. But if you chop it too course, you may not get enough brine to submerge the cabbage. This may take some practice.

 

1 head green cabbage

1 head red cabbage

3 carrots, grated

1/2 cup diced onion

1 tsp. minced garlic

2 tsp. dill, dried or fresh

2 tsp. basil, dried or fresh

1 tsp. red pepper flakes

2 tablespoons sea salt

 

    Clear some counter space. You'll need plenty of room.

    Start by mixing the sea salt with the herbs and red pepper flakes in a small container. Set aside. Chop the cabbage into smaller chunks using a chef knife. Discard the core. Continue chopping with your knife or...run the cabbage through a food processor in small batches. In a large mixing bowl, combine chopped cabbage with the grated carrots, diced onion, minced garlic, and the salt mixture. Toss together evenly.

    Next, stuff the vegetables into a round shaped Pyrex, glass, or ceramic crock. Use a potato masher to compact the vegetables down. A brine should now start to form. Find a plate to fit inside the crock. Put it upside-down over the cabbage mixture. Now put a jar full of water on top of the plate. The weight will help the brine rise above the cabbage (very important). Cover the crock with a pillowcase to prevent flies from entering. Allow the sauerkraut to ferment at room temperature for about seven days.

    When the "kraut" is finished, remove any mold that grew on top. Store the finished sauerkraut in glass jars in the fridge. It will keep for up to a year. Enjoy it on bread with mayo, hotdogs, steak, or mixed with toasted pumpkin seeds.