Garlic Kraut

1. Remove core from each head of cabbage. Shred cabbages into thin ribbons with a knife or food processor set with the slicing disc.

2. Toss shredded cabbage in a large bowl with sea salt. Pound the cabbage using potato masher or the bottom of a cup.

3. Add garlic and stir into cabbage. Pound again.

4. Transfer cabbage mixture, including liquid, to the mason jars and press the cabbage down firmly.

5. The mixture should be 1 inch from the lid of your jar and should be covered at the top with the brine.

6. If there is no liquid at the top, pound the cabbage more and/or add some filtered water so the cabbage will remain fully submerged under brine.

7. Screw the lids on tight, and place your jars of culturing cabbage on a plate (to catch any brine that may be pushed out).

8. Leave in a room temperature (70-85F) place for at least 2 weeks or until the kraut tastes tart, but remains crisp.

9. When it’s finished fermenting, store the kraut in the fridge.