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Instructions |
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Weigh your cabbage to see how much salt you should
use Remove the outer leaves of your cabbage and
any that are damaged. Discard. Cut out the core
and rinse the cabbage well, allowing the water to
flow between the cabbage leaves. Drain well.
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Reserve 1 outer leaf. Thinly shred the remaining
cabbage with a knife or food processor. Place in a
large bowl. Sprinkle the calculated amount of salt
over the cabbage and toss well. Let sit for 15
minutes.Massage the cabbage with your hands for 5
minutes. The cabbage should release a good amount
of liquid during this time.
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Pack the cabbage firmly into a very clean glass
quart jar. Pour the liquid that was released
during kneading on top. Cut a circle the same
diameter as your jar out of the reserved cabbage
leaf. Place it on top of the packed-down cabbage.
Place a weight on top of the cabbage to ensure
that it stays under the brine. If the brine
doesn't completely cover the cabbage and weight,
top off with a 2% solution of salt water (1
teaspoon salt per cup of water).
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Screw a plastic lid onto the jar. Place the jar in
a rimmed pan (to catch any overflow) and allow to
ferment at room temperature until the kraut is as
sour as you like it. This can take anywhere from 1
to 4 weeks.
After it's done fermenting, store the sauerkraut
in the refrigerator.
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Originally Submitted
1/7/2021
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