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Export 1 ingredients for grocery delivery
Step 1
Wash cabbage heads.
Step 2
Remove outer leaves and compost.
Step 3
Remove two more outer leaves and set aside.
Step 4
Cut into fine strips, or shred cabbage in a food processor.
Step 5
Put cabbage in a large bowl with salt.
Step 6
Mix to incorporate salt, then let sit for 10-15 minutes.
Step 7
Pound cabbage until juices start to come out.
Step 8
Pack cabbage tightly into glass jars.
Step 9
Top with a whole cabbage leaf to hold shredded cabbage down.
Step 10
If enough liquid does not rise to the top to completely cover the cabbage leaf, make a brine with 1 pint water and 1 tsp salt. Add this brine to the jar to cover the cabbage leaf.
Step 11
Allow sauerkraut to sit out at room temperature for 5-7 days before eating. Can also be left longer, for around 6 weeks, if desired. Store in refrigerator once you like the flavor.
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