Mason Jar Sauerkraut
Cooking Instructions:
Make sure all of your equipment is sterilized before beginning. Core cabbage and shred finely. Transfer to a large mixing bowl and sprinkle salt throughout. Allow to rest and sweat for about 10 minutes. Add caraway seeds and begin to toss the cabbage, squeezing with your hands to release moisture. Drain off any excess liquid that is released. Pack cabbage into a large (2 qt wide mouth) mason jar, pressing down tightly and continuing to drain liquid. When almost full, place a smaller jar filled with stones or pie beads into the mouth of the large jar to keep kraut weighed down. Cover mouth of jar with a clean cloth and secure with a rubber band. Leave at room temperature for 3 -10 days out of direct sunlight. Make sure that enough liquid is released to eventually submerge cabbage, press down to keep submerged as needed. After 3 days, taste it and its done when you are satisfied with the flavor. Remove inner jar and secure with lid. Keep refrigerated for up to 6 weeks.
