Sauerkraut

Directions

1. 1
   Remove the thick inner core of the cabbage.
2. 2
   Quarter the cabbage and shred it with a mandoline or the shredding blade of a food processor.
3. 3
   Shred the carrots and mix together with the salt and cabbage in a large sterilized ceramic, glass or enamel pot.
4. 4
   With a chopstick or similar tool, poke some holes in the vegetables, running all the way to the bottom of the container.
5. 5
   Cover the surface of the cabbage mixture with a plate.
6. 6
   Put a pot filled with water or another heavy weight on top of the plate and then cover the entire thing with a towel.
7. 7
   Keep at room temperature for 5 to 7 days.
8. 8
   The sauerkraut will keep in the refrigerator for several weeks packed in sterilized jars.
9. 9
   It can also be frozen for up to 3 months.