1/2 head purple cabbage (green will work too, but purple is more exciting)
1 Tbsp kosher salt
1 Tbsp total of: peppercorns, caraway seeds, fennel seeds and/or mustard seeds (choose 1 or 2)
1 32-oz mason jar with a wide mouth
1. Chop the cabbage as finely as you can (you can do this by hand or shred in a food processor). Place into a bowl.
2. Cover chopped cabbage with 1 Tbsp kosher salt, toss to coat, and set aside for 15 minutes.
3. With clean hands, massage the salted cabbage for 10 minutes. Work the salt into the cabbage and squeeze and rub the leaves together. You're breaking down the cell walls by doing this, so the cabbage should soften and release moisture. Add seeds or peppercorns last and mix well.
4. Transfer the cabbage to a large 32-oz mason jar (do not use a plastic vessel; glass is important). Press it down as far as you can, so that the moisture from the cabbage covers the cabbage itself. Place a clean, smaller jar on top of the cabbage to keep the cabbage leaves down below the surface of the water. You can fill the jar with stones or water. It might be difficult to remove a lidded jar from the larger jar, so consider your options--you'll need to remove the smaller jar to get the cabbage out!
5. Cover the mouth of the mason jar with a cloth and secure it with a rubber band. Let it sit at room temperature on the counter for 7-10 days. This is called lacto fermentation!
6. Check on the sauerkraut on day 7. If it tastes to your liking, take out the smaller jar, seal the mason jar, and store in fridge for up to 3 months. Enjoy!
This recipe is adapted from my recipe for Purple Cabbage Sauerkraut at The Nosher.