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Homemade Sauerkraut in Mason Jars

1 head cabbage, shredded

1 T. sea salt

Water (do not use water with chlorine. Buy water if your city chlorinates your water.)



1 tsp caraway

1 tsp  mustard seed


Mix the salt and cabbage in a non-metal bowl. Mix well with a wooden spoon. Allow to set a 1-2 hours so it juices out. Pack tightly into two sterilized quart size canning jars. Push cabbage down so juices cover it. You may have to add a small amount of brine (1 cup water and 1 tsp salt).  Cover loosely with a lid. Every day push it down to with a wooden spoon to make sure cabbage stays immersed.  If water falls below the cabbage, add a bit more brine. Allow to set for 2-4 weeks or until it stops bubbling. Refrigerate.  It will keep for many weeks.

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