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To make one large jar of saurkraut,
  • shred one medium cabbage and 2 carrots,
  • put the vegies in a big stainless steel bowl/pot (wooden will do too),
  • stomp on it with your clean feet until very juicy, for about 10-15 minutes,
  • put the mixture in a glass jar, press well,
  • cover with a cabbage leaf, press,
  • to keep it pressed as it ferments, you may use a glass,
  • cover the jar with a cotton cloth (to protect from insects), press with a brick,
  • put away for about a week.
(My stainless-steel bowl is not big enough, so I do it twice, using half the ingredients each time.)

Easy-peasy and yummy each time!

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Acknowledgements: Maura (logo).
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