Sauerkraut

Ingredients

1. 6 lb Cabbage
2. 60 g Salt
3. 2 teaspoons Mustard seeds
4. 2 teaspoons Caraway seeds
5. 4 garlic cloves, crushed and chopped

Steps

1. Thinly slice cabbage and cut out core

2. Massage salt into cabbage, let sit 30 minutes. Use 10g of salt per pound of cabbage

3. Add spices to salted cabbage and mix again

4. Add cabbage to jar and pack it in, add juice until 1 inch below lid
   Add airlock, check after 1 week – 2 weeks. Sprinkle salt on top to prevent mold growth.

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