My Kraut Recipe

5 pounds shredded cabbage

1 - 2 cups shredded carrots
two medium onions, finely sliced

5 cloves garlic (or more), sliced

1 Tbs. fresh or dried oregano

3 Tbs. salt (rock, pickling, or sea salt, un-iodized)

Fresh, organically grown cabbage is best because the leaves contain more of the beneficial bacteria that start the fermentation process. Don't pick immediately after a rain, as water will wash away some of the bacteria. I use a mandoline for shredding, though you can buy a wooden kraut shredder, or just use a sharp knife.

Mix the salt into the vegetables thoroughly. Have your canning jars and lids clean and ready. This recipe makes three quarts. Pack the kraut very tightly into the jars. Use your fist or some other implement that will fit in the jar. Keep adding cabbage a little at a time and tamping it down. This is an anaerobic proceedure, so you want all the air bubbles out.

You can see how the cabbage juice is rising over the cabbage. Leave about one inch of air space at the top of the jar. A piece of whole cabbage leaf can be fitted over the top to help keep the bits of vegetables under the brine. Seal the jar tightly.

Let the jars sit at room temperature, about 68 to 75 degrees for two days, then lower the temp to about 64 degrees. You can use an ice chest or other insulated container to help keep the temp in the right range. Leave the jars in the dark, undisturbed for two - three weeks, then transfer to the fridge. Letting the jars sit 10 days or so before openingis good, though sometimes I can't wait and open them right away! Enjoy your healthy, nutritious kraut. It will keep for months under refrigeration.