- 1 head of cabbage
- 2 tablespoons fine celtic sea salt
- 1 bunch of kale hand torn into bite sized pieces.
- 4 carrots, grated
- 8 radishes, grated
- 2 green onions, chopped
- 4 cloves of garlic pressed or minced
- 1 heaping tablespoon of grated ginger
- 1 tablespoon of paprika
- 1 teaspoon of cayenne pepper (add more if you want it spicier)
- 2 quart sized mason jars or 1 half gallon mason jar.
- Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandolin or chop with a knife. Add it to a big bowl.
- Sprinkle the cabbage with sea salt. Mix and massage the sea salt into the cabbage for about 5 minutes.
- Set the cabbage aside and let it sit for 15-20 minutes so the sea salt has time to draw out the liquid and make the cabbage soft.
- Hand tear the kale into bite sized pieces and add to the cabbage mixture.
- Grate the radishes and carrots using a cheese grater or food processor and add to the cabbage mixture.
- Add the chopped green onions, garlic, ginger, paprika and cayenne pepper to the cabbage mixture.
- Mix and squeeze the cabbage mixture with your hands or a vegetable pounder. If liquid comes out when squeezed then it is ready for the next step.
- Pack the cabbage in the mason jar tightly with either your hand or a vegetable pounder. Push it all the way down until it submerges in its own juices (this is the brine).
- Repeat this until there is about 1½ inches of space from the top of the jar.
- Roll up the leaves and place them in the jar to push the cabbage under the brine.
- Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 5-7 days in a cool, shaded place. Place a plate under the mason jar in case it bubbles over and makes a mess.
- During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.
- Remove the rolled up cabbage leaves and toss in the garbage before eating.
- Store in the fridge.
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