A delicious combination of two old favorite fermented vegetables: dill pickles and sauerkraut!
- 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 into a large bowl.
- Add the rest of the 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 half-gallon fermentation vessel, or 2 quart-size fermentation vessels. Pack down firmly using a clean fist, or a wooden spoon or crusher. The brine should come at least 1 inch above the level of the vegetables. If it doesn’t, add more brine as needed.
- Seal the jar with an airtight lid or a lid with an airlock system. If using canning jar lids, be sure to “burp” the jars as needed during fermentation.
- Place jars in a space that maintains a cool room temperature. Allow to ferment 7-10 days before transferring to cold storage.
Makes about 2 quarts
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