All purpose kraut

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-1 head green cabbage

-1/3 cup red onion, thinly sliced

-1/3 cup sweet onion, thinly sliced

-1 1/2” ginger root, peeled & grated

-2 tbsp sea salt

-1 tbsp caraway seeds

-1 tsp all purpose seasoning

1. Remove outer layer of the cabbage and slice it nice and fine. Continue to prepare the other veggies by peeling, slicing & grating. As you see in the pictures.

2. Throw everything into your medium large mixing bowl & grab your wooden spoon/spatula. Put a towel in between the bowl and counter & start to smash the juices out of the mix.

3. After you do this for 5-10 minutes go ahead and place into two quart sized wide mouth mason jars. If you have a two quart jar that works as well.

4. Push the mixture down using a cup that fits or another utensil that gets the job done & press it down until the juices rise above the top. The juices might not stay above the mixture after you remove your “stuffer,” but it’ll be ok.

5. Clean off the jars, seal your lids on top & place these jars in a spot in the kitchen that usually stays a consistent room temperature. Meaning, not in direct sunlight, etc.

6. Let that sit for three days and feel free to release a little air after two days. Called “burping” the jars.

7. Store inside of your fridge & Enjoy!