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For a 1-gallon container, core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The top layer should be salt.
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Take a large head of cabbage. Peel off some of the outer leaves, remove the core. Layer the cabbage with a couple of teaspoons of salt in a large bowl and let it sit for about an hour. Once it starts to break down start packing the cabbage in a clean quart mason jar. Use a wooden spoon to really pack it in.
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Rinse the cabbage in cool water. Remove the coarse outer leaves and discard. Remove and rinse a few unblemished leaves and set them aside for later. Pat the cabbage dry with a clean kitchen towel or paper towel. Using a large knife, slice the cabbage in half. Cut the halves in half again to create quarters.
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add flavors - if you want to add the caraway seeds, now is the time. Stuff the cabbage into the jar. add the jelly jar + lid - the jelly jar weighs down the cabbage, keeping it under the brine, so that it doesn't mold. ferment - allow it to ferment for 3 to 14 days. Check on your sauerkraut - for signs of fermentation.
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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.
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Wash the cabbage, then remove the outer leaf. Set aside. Quarter the cabbage and remove the core. Cut each quarter into thin slices down its length, about 1/8 inch thick. Place the cabbage slices in a large bowl, then sprinkle with salt. Squeeze and massage the cabbage with your hands for about 15 minutes.
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Press down the vegetables into the jar using the kraut pounder. Top with filtered water. Place the Fermentools glass weight into the mouth of the jar. Place the Fermentools seal, lid, and fermentation lock in place on the top of the jar. Secure the lid with a metal canning jar ring. Set aside.
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Steps to Make It. Gather the ingredients. In a clean, non-metallic bowl, mix together the cabbage, juniper berries, caraway seeds, mustard seeds, and 2 teaspoons of the pickling salt. Stir to release the cabbage's juices. Let it rest for 10 minutes and then mix again.
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Rinse off the outside of the jar and remove the little jar, or whatever weight you used. Leave the cabbage leaf in place until you start eating from your jar of sauerkraut. Clean any sticky brine off the rim and jar, and screw the lid back on tightly. If you used a special airlock lid, replace it with a simple lid.
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Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.
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Right around the shoulder of the jar. If you don't have enough cabbage juice to fully cover, add some brine to the jars so the cabbage is completely covered with a couple of inches of liquid. Be generous. Extra Brine Recipe - 1.5 Tablespoons salt to 1 quart water. Just bring this to a boil and let it cool.
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Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Using clean hands, massage the salt into the cabbage. Continue to massage and squeeze the cabbage for several minutes.
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Eight cover your jar with a fermentation lid or tea towel with a rubber band. Find a cool area to store your easy sauerkraut and out of direct sunlight. Finally, the fermentation of the sauerkraut in a jar will take three to five days depending on your taste buds. Test the sauerkraut after day three.
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Put an airlock lid on top of the vessel and place in a cool, dark place for 7-14 days. You can begin checking the flavor after about 5 days. Once the sauerkraut has reached your desired flavor, remove the weight and cabbage leaf and put a plastic lid on the jar. Store in the refrigerator for best results.
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Take the outer leaves off the cabbage. Core the cabbage. Grate the cabbage with a grater or in a food processor with the shred function. Alternatively, shred finely with a knife or mandolin. Put shredded cabbage into a large bowl. Be sure the bowl is large enough to leave plenty of room in it.
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Prepare the ingredients: clean and dry a one-quart mason jar. Rinse the head of the cabbage, and remove the outer leaves. Use a sharp knife to cut the cabbage into 4 wedges. Then slice each wedge of cabbage into ribbons. You can also use a food processor with a slicing disk for this.