Sauerkraut recipe that doesn't involve any special gadgets....Please!!

[RawSinger]

I would really appreciate it!! TIA.

[Clare]

You can shred your cabbage by hand, which I used to do. It is soooo much faster/easier with a food processor but still worth making by hand!

Shred as much cabbage as you can and put it into large stainless steel bowls. Add about 1 T celtic sea salt per small head of cabbage. The amount is not critical (you'll learn what you like as you make more) but you need some salt to inhibit the bad bacteria and encourage the lactobacilli that make it sour and healthy. Now roll up your sleeves and pound it to release some juices and mix in the salt. I use a meat mallet with little teeth at the end. Some people skip this step but this is how I was taught by Polish/German ancestry.

Divide it into glass mason jars. As you spoon it into jars, press it down hard to really pack it in, so that the cabbage starts getting submerged in the juices. Leave about an inch of headroom. If you didn't press/pound well enough and the liquid doesn't quite cover the cabbage, you can add a bit of water so that it does.

Seal tightly and leave at room temp for about 3 days. Then transfer to refrigerator (or cold garage in winter) where it will keep for months. It is ready to eat after the three days but gets better with a little more age.

[RawSinger]

Coolness!! Thank you!! Sounds really good :D