Another take on a popular side dish.
Serves: 2, Prep Time: 30 minutes, Total Time: 30 minutes.
2 heads Cabbage (cored & shredded)
5 cloves Garlic
1-3 tbsp. Sea Salt
Combine all ingredients in a mixing bowl. Cover lightly and let the mixture sit for half an hour. Every 5-10 minutes pound the cabbage down to ensure mixture.
Put cabbage into a clean jar pressing the cabbage underneath the liquid. Be sure to add matter to completely cover cabbage, if needed.
Cover the jar with a tight lid.
Culture at room temperature until desired flavor and texture. Be sure to burp daily, if using a tight lid.
Once finished, keep the tight lid on the jar and move to the refrigerator. The sauerkraut will continue to flavor and develop.