Fermented Sauerkraut Batch 9
Sauerkraut dates back even further than the Roman Empire. It's believed that the Chinese first introduced it with fermented cabbage centuries ago.
Fermented Sauerkraut Batch 9
Sauerkraut dates back even further than the Roman Empire. It's believed that the Chinese first introduced it with fermented cabbage centuries ago.
Cooking Instructions
- 1
Let's slice the cabbage thin. Loosen the leaves apart.
- 2
Add the sliced cabbage to a nonreactive bowl add the seasonings. Add salt and massage well and allow to rest for 1-1/2 hours.
- 3
Cut the leaf to fit the wide part of jar just below the opening of sterilized jar. Add 1 tablespoon kosher or pink Himalayan salt to a cup of water this is the 4% salt water solution. If you use a finer grind of salt use 1 teaspoon of salt to 1 cup water. As you add the sauerkraut to the jar tamp it down.
- 4
Add more give it one last tamp. The liquids are just covering the top of the sauerkraut mixture.
- 5
Add leaf, then the weight, top off with the salty water.
- 6
Add lid and allow to ferment at least 2 weeks. Check liquid levels regularly. Skim the top when you check. Skim before using I hope you enjoy!!!!
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