I don't understand this sauerkraut!

Normally, sauerkraut can take quite a while to ferment.  Something was different this time.  I know I made it a little differently, but it was just a matter of a few days before it got done.  The way to tell if it's done is to taste it, and if it tastes like sauerkraut, it is done!

I used a "Pikl-it" jar, which is very handy, but it can be done other ways, too.  I had a rather large head of green cabbage, so I shredded it in the food processor, put it all in a stainless bowl and added 3 Tablespoons of sea salt.

Next I mixed it up with my hands and then let it sit and wilt for 30 minutes.  Normally, at this point, people "pound" the kraut to get the juices flowing.  I didn't do that.  Instead, I just kept squishing it with my hands until it was nice and juicy.

Then I packed it in the jar, put on the lid, added the water to the airlock and let it sit on the counter.  It was done in about 4 days!  Oh, and I also added a couple of Tablespoons of  Carraway seeds.  It really added a nice flavor.  This will keep for a long time in the refrigerator and is rich in lacto-bacteria and enzymes and such.  I love sauerkraut.  Fortunately, my DH doesn't.  ;)

This post is linked to Traditional Tuesday #27 and Simple Lives Thursday #122