Sauerkraut

Makes 3-4 pints

Total time: 2 weeks

This delicious sauerkraut is from Kathryn Lukas, adapted from a recipe in "Nourishing Traditions," by Sally Fallon (NewTrends Publishing, 2001). Lukas' general rule is to use 1.5 percent by weight of salt in proportion to the cabbage. Serve with all kinds of meats and sandwiches, or toss into salads for a crunch and a slight tang.

• 1 medium head green cabbage (about 2 pounds)
• 1 to 2 teaspoons caraway seeds
• 1 1/2 to 2 tablespoons coarse sea salt

Instructions: Clean 3 to 4 wide-mouth pint jars and canning lids and rings in sudsy water.

Quarter the cabbage, then remove the core. Reserve 4 flat pieces to top each jar of the kraut. Thinly slice using a large sharp knife, mandoline or food processor.

Place in a large bowl with the caraway and 1 1/2 tablespoons salt and let sit for at least 20 minutes. Squeeze the sauerkraut, while tossing, to help break it down and release juices.

Taste the sauerkraut; it should be very salty. If needed add more salt.

Very tightly pack the sauerkraut into the jars, using a clean fist or a wooden spoon to push the cabbage down as far as it will go. Fill to no more than 1 inch from the top and cover with any juices in the bowl. If there are not enough juices to completely cover the cabbage, add a little bit of water. Cover each jar with the reserved cabbage leaf, then close the lid tightly.

Place jars on a plate in case they overflow slightly and put in a cool cupboard or pantry; the ideal temperature is 60°-64°. If liquid comes out, open the jars and add a bit more filtered water. Check and taste after 1 week then again after 1 1/2-2 weeks. If it's sour enough for your liking, refrigerate or eat immediately. Or, let sit another week or less to increase the sour flavor. Keep refrigerated.

(Recipe courtesy of sfgate.com. Thanks, guys!)