Recipe Directions

1. make sure glass jar is really clean and sterile.
2. shred cabbage using a slicer, grater or knife. If using knife, it needs to be really thin!
3. mix cabbage with salt in bowl.
4. place in jar along with juices. press down firmly.
5. let it sit for 30 minutes to let juices cover the cabbage.
6. add more water if needed in order to completely cover the cabbage.
7. cover tightly and let sit for 1-2 weeks in a cool dark space.
8. then open and eat! refrigerate after opening.

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the thought of botulism freaks me out a bit. but I guess it's just as big if I buy raw sauerkraut, so might as well give it a try...

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of course! i think adding another veggie is fair game. haven't done it yet but i am going to try a more complex kimchi today.
yay for fermented foods!
i have heard a lot of people fear them but i think as long as it doesn't get too hot i wouldn't be worried. our house temp is generally cool. i think this helps.

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I got several heads of cabbage in my produce share from a local farm and wasn't sure what to do with them. I thought about making kraut but was a little intimidated by the process. Thanks for making it so clear! I am getting them out and going for it TODAY! Yes! This is a great way to eat raw, local and in season, too. Let's see how I do....

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Can one also add spring onion or garlic?

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Well, this looks great! I am going to comb the thrift shops for good jars.
I have been splurging on raw krauts at the organic market as a once in a while treat, because they charge so much for them.
Now, I can make my own!
Thank you for this recipe and good tips!

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bitt,
I'm definitely going to try it your way next time. It looks a whole lot easier to do it that way.

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isis--i just used filtered water.
yes you could use other veggies. basically you need something starchy. i hope to play around with some of this stuff soon.
greenie- sorry didn't see your recipe. pretty similar, huh? good minds think alike. :-) i have heard of adding probiotics and then you can reduce the salt amount.
actually what i read was to keep the air OUT. some people even have special sealers to suck the air out.
but it does seem like it's kind of hard to screw this up. people do it different ways and it seems to do ok.

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Does it really work this way, without leaving any way for gases and extra liquid to escape?
I've always heard you have to leave some way for gases to escape, i.e. not cover tightly. That's the way I've made my sauerkraut for years, with a top that's covered but not sealed (see my recipe http://www.therawtarian.com/community/recipe/sauerkraut-oh-baby).

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Very good!
Thank you!
Distilled water? I love fermented foods and kombucha.
Are there any other veggies this works with? Beets? Carrots?

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you add water as needed just to be sure the cabbage is covered.
you don't need starter because the cabbage itself contains bacteria.

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thanks for this recipe!! i never know how to make fermented foods and i'm glad you gave step-by-step directions. i can picture my cat walking up to this stuff and wondering what the heck it is.

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do you add water or some kind of starter?

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