ReddyMcMeaty
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Sauerkrautingredients:
cabbage
salt - seasalt, kosher salt, or uniodized salt
you can either do this with nappa cabbage or the round kind.
round cabbage: shred cabbage, place in a bowl and pour some salt on - not too much, generally a few tbs. taste it and if it tastes kind of nice but salty then that is enough. Pound the cabbage (I just use the bottom of a tiny wine bottle) until it's a little juicy and place into a glass jar. Cover with a leaf. Let sit at room temperature for about a week or two, put the lid on and refrigerate.
Nappa: soak in some salt water for 1-24 hours.
Either leave the cabbage whole or pull apart, it doesn't matter
Place in a glas jar and pour salty water over, press the cabbage so that it is submerged. Let sit for 3-12 days.
some nice twists to this are to add garlic or broccoli to the mix, or to add somw TOM YUM paste for a very quick and easy way to make it spicy and oriental flavoured...this will not render you stinky for a week the way that delicious authentic kimchee does.
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