Sauerkraut with Carrots and Onions

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Sauerkraut with Carrots and Onions

 

1 green cabbage, sliced thin

4 carrots, sliced

1 large onion, sliced

3 tbsps. sea salt

 

Put vegetables and salt in a large mixing bowl and mix with your hands. Transfer

the salted vegetables to a clean crock. Use a small plate that fits inside the

crock. Place a heavy rock on top. Cover the crock with a clean dish towel. Put

the crock in the pantry, dry basement, or a dark, cool corner counter of the

kitchen.

Check the next day to make sure that the cabbage is covered by its own juice, if

not, add more weight. Check again the next day, and if the cabbage is not

covered, add more salt. Check the sauerkraut daily. Skim off any mold that forms

on top. After 10 days, taste. If the cabbage is sufficiently fermented,

refrigerate it in clean jars for up to a year. If not, taste again the next day.

Sauerkraut is ready in 10 to14 days. If it is too salty, rinse or soak in cool

water for a day.

 

 

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