1 Large Head of Organic Cabbage (or two smaller heads)
3 Tbs Sea Salt
1 Tbs Caraway Seeds
3 Large, Clean Mason Jars With Lids
Filtered Water (And /Or left over juice from last batch)
Take the organic cabbage and remove several outer leaves to set aside for later.
Take the remaining cabbage and cut it into quarter inch slices. Place them in a very large bowl.
Add 3 Tbs of sea salt and 1 Tbs of caraway seeds (if desired).
Mix by hand and set aside for 20-30 minutes.
Get 3 large, clean mason jars, and lids.
Press and squeeze the large bowl of cabbage to release the juices. Divide equally and pack tightly in the mason jars.
Add enough filtered water (please, no tap water!) to cover the cabbage 1"-2", leaving an inch of air for expansion.
Take the outer leaves, fold and place on top of the cabbage and press to submerge under water.
Put on the lids, and place in a dark, cool location. Place a towel underneath to catch any over spills from expanding water.
Leave for 1-2 weeks, depending on how crunchy you want the sauerkraut. Less time will result in a crunchier sauerkraut.
Place in refrigerator (it can store for several months) and begin to enjoy!
Always use a clean fork to remove portions, avoiding contamination.
Remember, NO double dipping!