Homemade Sauerkraut(Varza Murata)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Heat water until it's hot but not boiling... and add salt. Stir to dissolve. Set aside.

Step 2

2. Wash and clean glass container with boiling water. Rinse.

Step 3

3. Cut the core from cabbage and remove any outer leaves that are too "disheveled":)... some cabbages may need to be cut in half or even quarters to fit inside the glass container. I cut all mine in half.

Step 4

4. Place the cabbage inside container and add seasonings: garlic, bay leaves, dill, and peppercorns.

Step 5

5. Pour brine over the cabbage, leaving an inch or so of space on top. Place a weight( or use wooden sticks/hard dill stems) to keep the cabbage submerged.

Step 6

6. Cover with lid and allow to ferment at a 65-70 Deg F temp. for about 4 weeks. During the first few days, I use a 1/2 inch plastic tube that I place inside the container.... reaches the bottom. I then blow some air through the tube so as to circulate the brine throughout.... it's what my parents did, and so I do the same:). Sort of keeps the brine and seasoning mixed well inside.