It's probably the kraut in me...

I love all things cabbage. Sauteed, roasted, raw, fermented... This love must be passed down from my Oma (my German grandma). We have been getting beautiful heads of cabbage in our weekly CSA share and since I love putting away and preserving foods, I figured some sauerkraut was in order.

Packed full of probioticts and vitamin C, sauerkraut can easily provide some nutrients and vitamins that many of us need. Sure, you can buy high quality kraut in the store, but making it yourself is simple and the result tastes much better.

First, you will need one head of cabbage, one or two clean jars (depending on how much cabbage you have), a sharp knife, and salt (you can also add caraway seeds if you have some). I use my Oma's kraut cutter that's probably like a thousand years old or something, but a knife will work just fine.

Remove the outer leaves, but save one for later. Cut the head into fourths. 

 I guess if you are using a knife you don't really have to slice it into fourths, but if using a mandolin or fancy kraut cutter it does make it easier to handle. Slice the cabbage into fairly thin strips and add to a large bowl.

Once everything is sliced add about 2 tablespoons of salt.

Next, the cabbage gets a nice massage. Start squishing the cabbage and salt in your hands. It will start to wilt and get watery. This takes awhile around 5 minutes or so. Keep working it.

Once you start to get all this foamy liquid stuff it's ready.

You want to make sure the cabbage is fully submersed into the liquid. If it's not, the kraut won't successfully ferment and mold could start to grow. Start adding handfuls of the cabbage into a jar. Mash it down very tightly. I found a muddler for making cocktails works really well.

 Pour any excess liquid into the jar. You should have this foamy fizzy stuff at the top.

Take one of the outside leaves and put it over the liquid and cabbage. This will help to weigh everything down so you get proper fermentation. 

Cover the jar with a cloth or paper towel. Secure with a rubber band or jar band. It is important that it is covered with something that allows air flow.

Let it hang out in a dark corner for a little as 3 days or as long as you'd like really. Check on it every day or so to make sure everything is submerged. The longer it sits, the stronger the flavor. Enjoy it on some brats, hot dog, as a side dish, or just eat spoonfuls of it!