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Sauerkraut
1
3
(3 1/2 pounds) green cabbage
tablespoons coarse salt
Cut cabbage in quarters and remove core. With a mandolin or food processor
fitted with a 2−millimeter slicing blade, slice as thinly as possible. Place
in a large bowl with salt and toss to combine.
Transfer to a large glass or ceramic container and tap down by hand so
liquid rises to top. Cover with a damp towel touching cabbage and top with a
3
−pound weight. Cover again with a layer of plastic wrap and set aside in a
warm place for 5 days to ferment. Sauerkraut may be kept in a sealed
container in refrigerator as long as 3 weeks.
Sauerkraut
36
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