Nostalgia Farms’ Simple Sauerkraut

Directions

1Mix caraway and salt with cabbage let rest 30 minutes.

2Pack cabbage into large mouth quart jars using a potato masher to pack cabbage until juice starts to form. Continue until the cabbage reaches 1 1/2 to 2 inches from the top, the juices should fill the rest of the gap. Place a large outer leaf of cabbage over top of cabbage and tuck into jar. Juice will fill over top cabbage leaf.

3Screw on lid and set at room temperature (68-72) degrees for two to three days

4Place jars into cooler temperature (59-62) degrees for two to three weeks. It is important not to open jars during fermentation, since this will allow the carbon dioxide to escape which can ruin your sauerkraut. I like to put the jars into a separate tub or container, just in case some of the juices escape during fermentation.

5Store finished sauerkraut at (45-50 degrees) for ten days. Your sauerkraut is now ready to eat. Keep unopened jars at 45-50 degrees for up to one year. Store opened jars in refrigerator for up to a month.

6This process sounds difficult put really just requires time and a cool room. Feel free to add onions and different spices to your own sauerkraut.