2smalljelly jars that will fit inside of the quart canning jars
Clean stones or marbles to fill the small jelly jars
2poundsBrussels sproutsvery thinly sliced (I used my food processor fitted with the thickest slicing disk.)
Add the sliced Brussels sprouts to a large bowl; sprinkle with salt and caraway seeds. With clean hands, massage and squeeze the Brussels sprouts until limp and watery, 5 minutes or longer.
Divide the mixture between the two canning jars, packing the mixture down with your fist.
Fill the small jelly jars with clean marbles or stones and place one jar inside each quart jar to weigh down the Brussels sprouts.
Cover each jar with a cloth, to keep dirt and insects out, and secure with a rubber band.
For the first 24 hours, press the Brussels sprouts with the small jelly jar several times.
After 24 hours, if the Brussels sprouts are not covered with liquid, dissolve 1 teaspoon of salt in a cup of water and add enough to each jar to cover the Brussels sprouts.
For the next 3 to 10 days, keep the sauerkraut in a cool, dark place - 65°F to 75°F.
Each day, check the sauerkraut. Press down any Brussels sprouts that have floated to the top. While it's fermenting, you'll see bubbles and perhaps white scum. Don't worry, this is normal. If you see any mold develop, skim it off right away.
After 3 days, start tasting the sauerkraut. When it suits your taste, remove the small jelly jar, screw on the cap and refrigerate.
Your sauerkraut will keep in the refrigerator for 2 months or longer.