Kraut
The best kraut is home made. The process is super simple, the worst part is the wait.
- One head of cabbage
- 2 Tablespoons of salt
- 1 Tablespoon caraway seeds
- Clean everthing. Bleach cutting boards and knives, boil jars for ten minutes, wash hands thuroughly before begining.
- Discard outer leaves of cabbage. Cut the remaining cabbage in half and then proceed to slice the cabbage into as thin and as long of strands as possible.
- Place sliced cabbage into a mixing bowl, add salt, mix gently at first, then begin to kneed the cabbage like it's dough. Pick up big handfuls and squeeze it with all your might. After about ten minutes, the cabbage should start to take on the consistency of coleslaw.
- Mix in caraway seeds.
- Stove cabbage, including any juice, in a 2 quart wide-mouth canning jar. Use saran wrap instead of a lid and poke a few holes in it so it can breathe. Store in a closet at room temperature for 7-10 days. After the first couple of days inspect to ensure that sufficient juice has formed to completely cover the cabbage. If it has not, add tap water and additional salt, so the kraut is just barely below the surface.