SPICED SAUERKRAUT RECIPES

Steps:

• Combine all of the ingredients in a very large bowl. Squeeze the cabbage to release some liquid. Press a heavy plate on the cabbage to weigh it down and let stand at room temperature, tossing and squeezing the cabbage 4 or 5 more times, until it has released enough liquid to cover, about 4 hours.
• Pour the cabbage and its liquid into a clean ceramic crock or tall glass container. Top the cabbage with a clean plate that just fits inside the crock. Place a glass or ceramic bowl on the plate and put a heavy can in the bowl; the cabbage should be completely submerged in its brine by at least a 1/2 inch. Cover the crock with a clean kitchen towel and set it in a cool, dark place to ferment for about 6 weeks.
• Every 3 days, clean and replace the plate that sits on the cabbage, carefully skimming any foam or mold that forms on the surface of the liquid. Discard the cabbage and its liquid if it's foul-smelling, or if anything brown, moldy or slimy has penetrated below what can easily be scraped off the surface. If too much liquid evaporates before the sauerkraut is sufficiently fermented, dissolve 1/2 teaspoon of sea salt in 1 cup of spring water and add it to the crock. When the sauerkraut is ready, it should have a light crunch and a bright, pleasantly tangy taste, with an acidity similar to that of a lemon.

Steps:

• 1. Wash your hands and clean under your fingernails. Wash all bowls, containers and cooking implements thoroughly. 2. Discard outer layer of cabbage leaves. Quarter cabbage and remove tough heart from the center. Slice cabbage into very thin strips of 1/16 inch to 1/4 inch (according to your preference), using a very sharp knife or mandolin. 3. Place cabbage strips in a large bowl and sprinkle salt on top. Massage salt into the cabbage with your hands for 2-3 minutes. Cover the bowl and let stand 30 minutes. Massage again, then incorporate spices. 4. Place cabbage and its juicein a large-mouthed jar and push it down forcefully with your hands or a pestle in order to pack the sauerkraut in and remove air bubbles. 5. Put a plate (or make a disc from a piece of plastic) on top of the sauerkraut. Put a weight on top of the plate to ensure the sauerkraut is completely submerged (it has a tendency to float at the beginning of fermentation). Put the lid on top of the jar, but don't screw it on; this will allow the gas created during fermentation to escape. Otherwise, the jar may crack. 6. Put the jar in a large bowl or on a deep in case some brine overflows as it begins to ferment. 7. Ferment, protected from direct sunlight, for 2 days if it is warm, or 3-4 days if it is cold. Remove the weight. Wipe the jar clean, rinse and screw the lid shut. Sauerkraut is now ready to be eaten or stored for several weeks (although it will lose its crunch over time).