Small Batch Sauerkraut
1. Shred the cabbage with a knife or a slicer
2. Sprinkle a tablespoon of salt onto the cabbage and work in with your fingers.
3. Work the salt into the cabbage and let sit for a while 20 min to 2 hours.
4. Add the Kosher salt to the water and stir till dissolved. It is important to use a salt that is free of iodine
5. Put the cabbage into your fermenting vessel,crock or a sterilized mason jar.Fill with the cool brine (if you boiled the water) until it is to the level of the cabbage. For the canning jar method , place a slope sided glass into the opening to push down the water and make a seal.
6. The water level should be above the kraut. This keeps out oxygen
7. Fill the water to a 1/2 inch above the plate so it makes a seal and locks out the oxygen. It is important to keep the water level above the cabbage. The time honored method is to keep a plate on top of your crock and use a weight. My grandma used a rock, here I used an empty clean canning jar filled with water.
8. Let the Kraut sit for at least 3 days. The temperature should be between 65 degrees and 75 degrees F.
9. In 3 days my Sauerkraut looks like this and tastes crunchy and wonderful!