- 2 heads cabbage, finely sliced
- 3-8 garlic cloves, finely chopped
- Handful of fresh dill, chopped, or 1 tablespoon dried dill
- 1 large cucumber, sliced
- 3-4 tablespoons sea salt
- Put sliced cabbage in a large bowl.
- Add remaining ingredients and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes, to allow the juices to come out of the cabbage.
- Transfer to a glass jar; pack down firmly. The brine should come at least 1 inch above the level of the vegetables. If it does not, add more brine as needed.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
Makes about 2 quarts