Sauerkraut

Preparation

1. Pack the cabbage into a 10- or 12-quart crock or food-safe plastic bucket. Combine the salt with 1 gallon cold water and stir until the salt is completely dissolved. Pour the brine over the cabbage; it should be completely submerged by at least several inches. If not, add more brine, using 2 teaspoons salt for every cup of water. Place a plate on top of the cabbage and push it down so that the cabbage doesn’t float to the top. Tuck a large, clean tea towel down around the cabbage using the handle of a long spoon. Add another plate if necessary to keep the towel and any stray cabbage completely submerged. Leave at cool room temperature (68° to 70°F is ideal) in a dark place. Check the cabbage every day or so, removing any mold or impurities that form on the surface. The warmer it is, the faster the sauerkraut will go. After a few days, begin tasting the cabbage; when it reaches a level of tanginess you like, drain the sauerkraut, reserving all the liquid. Pack the kraut into individual containers, about three-quarters full, and cover with the liquid. Store in the refrigerator. For longer storage, bring the liquid to a bare simmer in a large pot over high heat, then lower the heat, and simmer for 2 minutes. Remove from the heat and let cool completely. Fill each container with the cooled brine, submerging the sauerkraut by an inch or so, before refrigerating.