Having an organic home grown cabbage is a plus for any recipe and the health benefit is great as well. There are a few different type of sauerkraut that are out there and the one we are making today is more like the one that Russian or Ukrainian people are familiar with, it's a bit milder than the German one and it's not as sour, that's the one we grew up with so called Russian Sauerkraut (kislaya kapusta).
The recipe is simple.
5 Lb of cabbage.
3 tablespoon of sea salt.
Mix it well in a food grade bucket and wait it with a rock so the cabbage produces juice. After about 2 days pack it in a glass jar and put it up in a fridge. If you like to can the cabbage increase the salt to 4 spoon. Simple but tasty.
Till next time.