While this is a basic sauerkraut recipe, it's also a universal recipe for the salt crush method of lacto fermentation. Meaning, you can use this recipe to ferment any high water content vegetable! Works amazingly well with any type of cabbage, zucchini, or even fruit!
Remove the tough outer leaves of the cabbage and cut them into quarters. Set aside. Cut the cabbage down the middle, then quarter. Remove the white core and discard.
Shred the cabbage using a mandolin or chop like you would coleslaw. Add the cabbage and Kosher salt to a large bowl with caraway seeds or juniper berries if using.
Squeeze and toss with your hands. Crush the cabbage and remove the juices. Set aside for 10-15 minutes and squeeze some more. Transfer to a clean glass or heavy plastic container.
Use your fist or fingers to press the cabbage down firmly. It must be submerged under it's own liquid (the aneorobic environment). Take the tough outer leaves you cut earlier, and place them over the top of your kraut.
Weigh the cabbage down with a water-filled plastic bag. Place a clean cloth over the top of the jar and seal with a rubber band.
Time
Store the jar out of direct sunlight around 72°F for at least 10 days -- check often to make sure the kraut remains under the liquid. You may need to adjust the weight because the kraut will shift upward as gas is released.
After 10 days, taste the kraut for sourness. It's done when you like the level of sourness and salt. Note that I often allow my kraut to ferment for at least 2 weeks before moving to the refrigerator.
Once you like the taste, store in the fridge for up to 6 months.
Notes
Ruby Kraut Variation: 5 pounds red cabbage 2 cups peeled and grated green apple 1 Tablespoon fennel seedsProceed with recipe above.