Sauerkraut

By loves2bake

Ingredients

• 2 lbs. shredded green cabbage (about 2 qts., loosely packed)
• 2 T sea salt
• 1 tsp. caraway or cumin seeds
• 2 cups filtered water

Preparation

Step 1

Slice cabbage thinly and place in a large bowl. Mash or pound cabbage with a heavy cup, pestle or mallet until cabbage starts to release juice.

Sprinkle with seeds and mix well. Place mixture into 2 quart mason jars.

Stir sea salt into water and pour over cabbage to within 3/4" from the top of the jar.

Replace lid and store at room temperature for 3 days, then place in refrigerator.