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Instructions |
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place salt and water in large bowl mix til salt dissolves. place a plate
on top of the cabbage in the bowl. next add a weight on top. stack more
plates or rocks. cover and set aside at room temp for 2 days
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check sauerkraut and skim off any skin you see on top. pack it down
again. check every 3 days, after 2 weeks taste to see if its ready.
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transfer to glass jar and store in fridge. it will keep for many weeks,
flavor will get stronger with time
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Originally Submitted
1/11/2013
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