Ingredients

• 2 heads cabbage, finely sliced
• 3-8 garlic cloves, finely chopped
• 1 Tbsp. of dried dill or Handful of fresh dill, chopped
• 1 cucumber, sliced
• 2-4 Tbsp. sea salt

Directions

1. Put sliced cabbage in a large bowl.

2. Add remaining ingredients and mix well with clean hands, massaging in the salt. Pound with a Cabbage Crusher or potato masher for 5 minutes, to allow the juices to come out of the cabbage.
3. Transfer to a glass jar; pack down firmly. The brine should come at least 1 inch above the level of the vegetables. If it does not, add more brine as needed.
4. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
5. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
6. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut’s flavor will continue to develop as it ages.

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