Sauerkraut - Elaina Love

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Sauerkraut recipe I am trying now....Elaina (Elaine) Love, www.purejoylivingfoods.com So far no dill found here or caraway...may add tomorrow...dabbled with quantity and guessed... Here's the recipe...super simple too....I am making it in pint jar I think it is...sure not like my canning quart size jar...sitting covered on counter now...made purpose sauerkraut in one jar, other jar green sauerkraut. Here's recipe now... Live SauerkrautRecipe by Elaina Love 1 cabbage (red or green)Optional: 1/2 to 1 tsp. Himalayan Crystal Salt1/2 cup lemon juice4 Tbs. dried dill or 1/2 cup fresh

dill chopped2 Tbs. caraway seeds4 to 8 cloves garlic, crushed 1. Slice the cabbage using the 1mm setting on a mandolin or food processor, or cut paper thin with a knife. Discard the outer leaves.2. 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. 3. Place the kraut in a 1 quart 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. 4. Place a lid on the jar and let sit for 1-4 days, depending on desired sourness. 5. Once the sauerkraut is ready, place it in the refrigerator. Sauerkraut will keep for up to 8 months in the refrigerator.

======= Enjoy....carolg