About the Recipe
3 lbs cabbage, sliced thin
4 teaspoons salt
Slice up 3 lbs. of cabbage into thin slices
Put prepared cabbage into fermenting crock, layering it with the *salt.
Start **pounding cabbage until it releases enough natural juice that when you put the crock weight on it, the juice completely covers the cabbage.
Place the crock lid on and keep it out of direct heat.
Wait for about six weeks, longer if you want it stronger, and then transfer it to a jar and store in the fridge.
*I like my sauerkraut a little less salty, but if you like yours saltier, add another teaspoon or so. Each time you make it you can experiment and find the perfect ratio for you. My perfect ratio is 3 lbs./4 teaspoons salt.
**I have found the most effective tool to use to pound the cabbage with is the French rolling pin, which is basically aabout an 18" long dowel that is about 1 to 1 1/2 inch in diameter. It is wide enough to smash, but small enough to not get held back by the surrounding cabbage.