– Red cabbage – Carrots – Pickling salt – Celery seeds – Dill seeds – Black peppercorns – Bay leaves
Shred, slice, or grate your cabbage using a food processor, knife, or grater… whatever works for you. I cut my cabbage in half lengthwise, remove the cores first, then slice the cores to add to the kraut.
Then I thinly slice the rest of the cabbage by hand for a cole-slaw-like consistency.
If you harvested the outer leaves from your cabbage crop (the huge ones that look like elephant ears), you can shred some of those up too.
Do the same for the carrots. I take a julienne peeler to mine to get those skinny slivers.