The addition of savory garlic to a traditional cabbage kraut makes a unique condiment or side dish!
- 2 medium-size heads cabbage, cored and shredded
- 5 cloves garlic
- 1 tablespoon sea salt
- Combine all ingredients in a large nonmetal mixing bowl, tossing them a bit and pounding lightly with your fists. Cover lightly and allow the mixture to sit for a half an hour or so, letting the salt pull the juices out of the cabbage and garlic. Uncover every now and again to pound the cabbage down and help to get the juices flowing.
- Once the mixture is nice and juicy, scoop it into two clean wide-mouth jars. Press the kraut down firmly to raise the juices and compact the kraut below the rim of the jar by one inch. You may add a few teaspoons of “starter” at this point, like brine from a previous fermentation or whey reserved from a dairy culture. This is optional.
- Cover the jars tightly with airlock fermentation lids or just regular lids and bands. Allow to sit at room temperature for about a week, or until the kraut is bubbly and fragrant.
Store in cool storage until use.
Makes 2 quart jars.