Sauersprouts

• 2 heads cabbage
• 5 -10 Brussels sprouts, chopped
• 2 whole onions, sliced into thick slices
• 5 garlic cloves, crushed
• 2 -3 tablespoons salt

1. In food grade plastic bucket or large crock (like the ceramic insert to your crock pot), grate 1 of the cabbages.
2. Add chopped Brussels sprouts and thoroughly mix.
3. Sprinkle 1 to 1 1/2 tablespoons salt evenly over the cabbage.
4. Toss in the onions.
5. Add the crushed garlic.
6. Grate second cabbage and add it to the crock with the rest of the salt.
7. Using your hands, crush the mixture until liquid comes out of the cabbage freely.
8. Place a clean plate on top of the kraut, then a clean weight such as clean rocks or a bag of water on top of the plate.
9. Cover with a towel and lid; check it after 2 days.
10. Clean off the scum, repack and check every three days.
11. In about a week the kraut should be ready.
12. Dont worry if the garlic turns blue it happens!

cabbage, brussels, onions, garlic, salt

Taken from www.food.com/recipe/sauersprouts-464780 (may not work)