- 1 head cabbage, red or green (use red for purple cabbage)
- 1 tsp mineral salt
- 1/4 cup lemon juice
- Optional veggies: 1 Daikon radish, thinly sliced, 4 red radishes, sliced, 2 stalks of broccoli, peeled and shredded, 1 carrot, shredded, 1 cup chopped cauliflower
- Optional spices: 4 Tbsp. dried dill OR ½ cup fresh dill, chopped, 2-4 Tbsp. caraway seeds, 4 cloves garlic, crushed or ginger equivalent
- Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper-thin with a knife. Discard the outer leaves.
- Mix The cabbage lemon and salt together and massage it with your hands. Continue to work the cabbage until the liquid starts to release.
- You may need to let your hands rest, so leave the cabbage sitting and come back to it every 1/2 hour until when you press on the cabbage, the liquid rises to the top.
- Add the optional ingredients and mix well.
- Place the kraut in a quart-size glass jar and press the cabbage down until the liquid rises above it about 1/8-inch. The juice may sink back down a little, and that is okay.
- Place a lid on the jar and let sit for 7-10 days, depending on desired sourness.
- Once the sauerkraut is ready, place it in the refrigerator with the lid in place. Sauerkraut will keep up to 8 months in the refrigerator.