How To Make Sauerkraut



From culturesforhealth.com


Basic sauerkraut may be one of the most popular ferments, and it is such an easy recipe that it works great for beginners. Give it a try, you'll never be sorry!





Ingredients:


1 medium head of cabbage

1-3 tablespoons Celtic Sea Salt   



Instructions:



Chop or shred cabbage. Sprinkle with salt.


Knead the cabbage with clean hands, or pound with a potato masher about 10 minutes, until there is enough liquid to cover. 


Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.


Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.


Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.


Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.



Makes approximately 1 quart.


Optional Ingredients:

Prior to culturing, mix 1 part shredded carrots, apple, or other vegetable to 5 parts cabbage, for a more complex flavor. Add caraway seeds, if desired.




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