- 1 cabbage (red or green)
- ½-1 tsp. Himalayan salt crystals
- 1/2 cup lemon juice
- 4 Tbs. dried dill or 1/2 cup fresh dill chopped
- 2 Tbs. caraway seeds
- 4-8 cloves garlic, crushed
- Substitutions: Switch the dill for cilantro, the caraway for cumin seeds and the garlic for ginger or turmeric root to make different variations.
- 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 all the ingredients 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, liquid rises to the top.
- Place the kraut in a 1-quart or 1-liter glass jar. 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 1-4 days in a warm spot (around 80F), depending on desired sourness.
- Once the sauerkraut is ready, place it in the refrigerator.