Sauerkraut

Method

Combine the salt with the finely shredded cabbage. Layer the mix into the jar, sprinkling with caraway

seeds between the layers.

Cover with a plate that fits into the mouth of the jar, then press with a weight, such as a full bottle

of champagne, and cover with a clean cloth. The mixture will produce brine. Make sure that the plate

covering the mixture is fully immersed.

Skim the brine every other day and change the plate again, making sure it totally covers all the

cabbage. Store at room temperature to begin the fermentation. Test after two weeks. It should be ready

at between two to four weeks.

Store in a cool place or fridge.