Fermented Vegetables: Traditional Sauerkraut

<p>Makes 7½ to 10 quarts</p>
<ul>
<li>10 to 16 pounds green cabbage</li>
<li>Salt (½ to ¾ teaspoon per pound of cabbage)</li>
<li>1 tablespoon juniper berries (optional)</li>
<li>Bay leaf (optional)</li>
<li>Salt water to cover (1 tablespoon salt per quart of water)</li>
</ul>
<ol>
<li>Shred cabbage into a large bowl; add salt and optional spices. Gradually add mixture to the crock, crushing to release juices. Add weighting stones and push down firmly.</li>
<li>Top off with sterile, chlorine-free salt water to cover stones by 1 inch. Ferment 4 to 6 weeks at temperatures recommended above.</li>
</ol>
<p>
<hr />
<p>
<em>Michael O’Brien is studying biochemistry at Colorado State University. Previously an electrical engineer,</em>
<em>he now operates a “dryland” landscaping company and also enjoys organic gardening. His goal is to</em>
<em>understand and promote healthy lifestyles.</em>
</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/the-surprising-health-benefits-of-fermented-foods.aspx”>Fermented Vegetables</a>.</p>

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