To make Food Network's recipe, cut 1 medium cabbage into quarters and remove the core. Slice the cabbage into thin strips and place them in a large bowl. Grate 1 pound carrots, turnips or other crisp root or bulb vegetables and add into the bowl. Add 1 1/2 tablespoons sea salt and 1 tablespoon mustard seed. Combine the ingredients with your hands, making sure to crush the mixture to release liquid.
Pack the sauerkraut into a thoroughly washed and dried wide-mouth quart mason jar. Let out as much air as possible by pressing down the vegetables. The liquid from the mixture should be above the vegetables, if packed properly. Fill a smaller jar with water and seal. Use this jar to keep the cabbage mixture submerged.
Cover the mason jar with a clean towel and let rest at room temperature. Make sure the vegetables stay submerged in the liquid; add water to cover them if they do not. If scum appears, remove it. Once the sauerkraut reaches your desired flavor, remove the small jar filled with water and cover.Learn more about Vegetables