Sauerkraut

Directions

1. 1
   Pack the cabbage into a 10- or 12-quart crock or food-safe plastic bucket.
2. 2
   Combine the salt with 1 gallon cold water and stir until the salt is completely dissolved.
3. 3
   Pour the brine over the cabbage; it should be completely submerged by at least several inches.
4. 4
   If not, add more brine, using 2 teaspoons salt for every cup of water.
5. 5
   Place a plate on top of the cabbage and push it down so that the cabbage doesnt float to the top.
6. 6
   Tuck a large, clean tea towel down around the cabbage using the handle of a long spoon.
7. 7
   Add another plate if necessary to keep the towel and any stray cabbage completely submerged.
8. 8
   Leave at cool room temperature (68 to 70F is ideal) in a dark place.
9. 9
   Check the cabbage every day or so, removing any mold or impurities that form on the surface.
10. 10
    The warmer it is, the faster the sauerkraut will go.
11. 11
    After a few days, begin tasting the cabbage; when it reaches a level of tanginess you like, drain the sauerkraut, reserving all the liquid.
12. 12
    Pack the kraut into individual containers, about three-quarters full, and cover with the liquid.
13. 13
    Store in the refrigerator.
14. 14
    For longer storage, bring the liquid to a bare simmer in a large pot over high heat, then lower the heat, and simmer for 2 minutes.
15. 15
    Remove from the heat and let cool completely.
16. 16
    Fill each container with the cooled brine, submerging the sauerkraut by an inch or so, before refrigerating.