1 head organic cabbage (any variety)
1 teaspoon himalayan pink salt
1/4 cup of lactofermenting stock, you can use whey if you have some. Alternatively, purchase a jar of sauerkraut for the store and use the fluid from that. Make sure it is organic. With each jar of sauerkraut you make, you will use the whey it produces to make your next batch of sauerkraut.
Glass jar that seals well. I use the ones with the rubber lining and flip top. This recipe fills 2-3, 500ml jars of sauerkraut, depending on the size of the cabbage.
1) Remove the core from the cabbage and slice it thinly, so that it resembles shavings.
2) In a large bowl, mix in the salt and fermenting stock. Using your fingers, crush the cabbage so that it breaks apart and mixes in with the salt and whey. You could also use a meat cleaver.
3) Once mixed together, let it sit, covered, for an hour. The salt will draw out the water from the cabbage and you will end up with much more fluid than the 1/4 cup of lactoreminting stock.
4) Place into an airtight fermenting jar. The fluid needs to cover all of the cabbage, leave a one inch gap for gas expansion.
5) Place in an area of the house where the temperature is around 18-22°C. After one day open the jar to let the pressure out. Press firmly down on the cabbage squashing it into the jar. Leave it to ferment for about three weeks. The time of ferment will depend on you liking, if you are happy with it after three weeks, place into the fridge to store, otherwise let it ferment for longer. Once open, store in the fridge, where it will last around 9 months.