Cabbage-Cucumber Sauerkraut

Ingredients:

-10% salt to the weight of the vegetables

• Here we use 2lbs cabbage, 2lbs cucumber, and 6.5oz of salt

Directions:

Lightly salt the bottom of the crock, then add about 2 inches of mixed shredded vegetables and then add enough salt to cover the layer.

Lightly pack down the vegetables after each layer.

Alternate the layers until all the vegetables and salt are used, ending with the salt on top. 

With the ceramic weights press the vegetables until they are packed tight and then cover with the lid. 

The liquid begins to draw out within 1 hour. Check it everyday for any scum to remove, the ferment will be ready in 5-7 days.