The addition of savory garlic to a traditional cabbage kraut makes a unique condiment or side dish!
- 2 medium heads cabbage, cored and shredded
- 5 cloves garlic
- 1-3 tablespoons sea salt
- Combine all ingredients in a large nonmetal mixing bowl, tossing them a bit and pounding lightly with clean hands or a Cabbage Crusher. Cover lightly and let the mixture sit for a half an hour, letting the salt pull the juices out of the cabbage and garlic. Uncover every 5-10 minutes to pound the cabbage down and help to get the juices flowing.
- Once the enough liquid has formed, scoop it into two clean wide-mouth jars. Press the kraut down firmly to raise the juices and compact the kraut below the liquid, leaving an inch of headspace.
- Cover the jars tightly with airlock lids or regular lids. Ferment 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.