Ingredients:
- red cabbage - 2.2lbs
- ground pickling salt - 1 scant T
- Allspice powder - 1 T
- Peppercorns (slightly cracked) - 1 T
- gingerroot (freshly grated) - 1 T
- bay leaves - 2
Method:
- Chop cabbage, reserving a clean whole cabbage leaf. Toss with salt in large bowl. Squeeze and massage cabbage until water is released. Add spices and mix.
- Pack cabbage into a 2qt Mason jar, pounding and packing it in with a wooden spoon. Pack to within two inches of the top, adding any extra brine left over from the bowl.
- Cut the reserved leaf so that it will act as a barrier to keep the rest of the cabbage below the level of the brine. Add more brine as necessary using the formula 1T salt to 2 cups of water.
- Use a small food-grade plastic cup (like tuppeware) on top of the leaf and screw the mason jar lid down just so that it will keep pressure on the cup but do not tighten down completely.
- Allow to ferment for anywhere from five days to two weeks out of the direct sun. Start tasting and allow to ferment until it reaches a flavor you like. After each tasting repack the top so the kraut is under brine.
- It will keep in the refrigerator for months. Small amounts can be a nice accompaniment to meats. Or you can just stuff it in your face like I do.
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