This is your basic sauerkraut, easy to prepare, customize and use as a base for many a meal inspired by European cuisine.
1 Medium head of green cabbage
2 TBS (90 ML) Coarse salt
Chop or shred the cabbage depending on the desired consistency of the final product. Sprinkle with salt.
Work the cabbage with your hands, potato masher, or kraut pounder until there is plenty of liquid and the cabbage is a bit mushy. This portion of the process usually takes about 10 minutes.
Place the cabbage in your Mortier Pilon fermentation jar pressing the cabbage underneath the liquid (if necessary, add a bit of water to ensure sufficient liquid). The cabbage should be submerged under the liquid.
Let the mixture ferment at room temperature, covered, for 3 to 7 days. Once the desired level of fermentation has been reached, refrigerate or serve.