Homemade kraut is the best way to keep a cabbage around. It takes 30 minutes to prepare but 3 weeks to make. This recipe comes from a kraut lovin’ company from Santa Cruz, Farm House Culture. I found them first at the Ferry Terminal Farmer’s market in San Francisco and then recently featured in Sunset Magazine.
1 head green cabbage (3 lbs), shredded, 3 whole small leaves reserved
1 Tbsp caraway seeds
Coarse sea salt
1. Combine cabbage, caraway seeds, and 1 tbsp salt in a large bowl. Let stand for 20 minutes. Massage to release liquid from cabbage (forming a brine), about 5 minutes.
2. Pack cabbage mixture into 3 pint-size canning jars, making sure brine covers cabbage by at least 1 inch and leaving 1 to 2 inches of space at the top. Fold and push 1 reserved leaf into each, filling the top space(leaves do not need to be fully submerged).
3. Close jars tightly, and transfer to a glass baking dish or a nonreactive container with 2-inch-high sides. Let stand in a cool, dark place (64-70 degrees) for 5 days.
4. Slowly open and quickly close jars to gently release built-up pressure, being careful not to let the liquid bubble out. Let stand for 5 more days. Taste to determine if kraut is sour enough. Let stand until kraut is to your liking (we like a 21-day ferment), continuing to open jars every few days to release pressure.
*kraut can be refrigerated submerged in brine for up to 6 months.