Sauerkraut
Directions
- 1Remove outer leaves of the cabbage and reserve them. Cut the cabbage into quarters, remove the core, and shred into thin slices.
- 2Remove outer leaves of the cabbage and reserve them. Cut the cabbage into quarters, remove the core, and shred into thin slices.
- 3Remove outer leaves of the cabbage and reserve them. Cut the cabbage into quarters, remove the core, and shred into thin slices.
- 4Place the shredded cabbage in a large bowl and add salt. Mix vigorously to break down the cabbage cells and release juices. Let it sit for 15-20 minutes.
- 5Place the shredded cabbage in a large bowl and add salt. Mix vigorously to break down the cabbage cells and release juices. Let it sit for 15-20 minutes.
- 6Place the shredded cabbage in a large bowl and add salt. Mix vigorously to break down the cabbage cells and release juices. Let it sit for 15-20 minutes.
- 7Pack the cabbage mixture into a clean glass jar, ensuring the liquid covers the cabbage completely. Place one of the reserved outer leaves on top to weigh down the kraut.
- 8Pack the cabbage mixture into a clean glass jar, ensuring the liquid covers the cabbage completely. Place one of the reserved outer leaves on top to weigh down the kraut.
- 9Pack the cabbage mixture into a clean glass jar, ensuring the liquid covers the cabbage completely. Place one of the reserved outer leaves on top to weigh down the kraut.
- 10Close the lid and let it ferment at room temperature, ideally out of direct sunlight. Open the lid daily to release gas, ideally over a sink or outside for the first few days.
- 11Close the lid and let it ferment at room temperature, ideally out of direct sunlight. Open the lid daily to release gas, ideally over a sink or outside for the first few days.
- 12Close the lid and let it ferment at room temperature, ideally out of direct sunlight. Open the lid daily to release gas, ideally over a sink or outside for the first few days.
- 13Once the kraut reaches desired strength (about a week), refrigerate.
- 14Once the kraut reaches desired strength (about a week), refrigerate.
- 15Once the kraut reaches desired strength (about a week), refrigerate.
Ingredients
- 1 cabbage
- 1 cabbage
- 1 cabbage
- 2 % of the weight of the sliced cabbage salt
- 2 % of the weight of the sliced cabbage salt
- 2 % of the weight of the sliced cabbage salt
Equipment
knifecutting boardlarge bowlglass jar