My Polish Grandmother’s Sauerkraut

Ingredients

• 2 heads organic green cabbage 🥬

• 1 tablespoon high-quality mineral sea salt 🧂

Instructions

1. Inspect and prep the cabbage by removing any bruised or damaged outer leaves, washing the head, and cutting it in half vertically through the core.

2. Slice out the tough triangular core from each half.

3. Quarter the cabbage and lay pieces flat to slice into thin ribbons, about 1/8 inch, or use a European cabbage slicer for consistently thin slices.

4. Place shredded cabbage in a large bowl and add 1 tablespoon mineral salt per 1,000g cabbage.

5. Let it sit for about 15 minutes, then massage gently for 5 to 10 minutes until it wilts and releases a significant amount of liquid, forming its own brine.

6. Pack the salted, massaged cabbage tightly into quart jars or a large fermentation jar, pressing down to ensure it is submerged in the brine.

7. Allow to ferment at room temperature, burping jars daily if sealed, until desired sourness is achieved, from a few days to a few weeks. If placing in a large fermentation jar, you do not have to do anything. I usually transfer mine from the large fermentation jar into quart jars around 2 weeks, then leave in the fridge and enjoy for the next 6 to 9 months.