Sauerkraut
Recipe for a 5 liter stoneware crock
- 5 pounds of cabbage
- 3 tablespoons sea salt
Shred cabbage and layer it, with salt, into your crock.
Pack it down to release the brine.
Add weighted stones and add filtered water if needed.
Add water to the trough and place the lid on top to create an air lock.
Wait at least 2 weeks before tasting. However, you can let it continue to ferment for up to 6 weeks.