Sauerkraut

Name: Sauerkraut
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: Salt (2% of the cabbage); cabbage (red or white)

Michiyo @michiyo

My sauerkraut recipe. It is simple and tasty. Just add 2% of salt.

Michiyo @michiyo

My sauerkraut recipe. It is simple and tasty. Just add 2% of salt.

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Ingredients

20 mins (3 days

4 servings

Salt (2% of the cabbage)
cabbage (red or white)

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Steps

20 mins (3 days

1

Wash the cabbage with running water.
2

Weigh the bowl.
3

Cut cabbage thinly into the bowl. I use a potato peeler.
4

Calculate the amount of the cabbage. (=Total weigh - bowl). Then, calculate the amount of the salt (=amount of cabbage (g) x 0.02)
5

Sprinkle the salt over the cabbage and mix well and leave for a while.
6

Meantime, sterilise the mason jar where you store the cabbage. I wash the mason jar and turn it into the oven at 100 degrees for about 10 minutes. Then, take out the jar from the oven and leave it cool down.
7

Put cabbages into the jar and put the lid with outer layer of the cabbage.
8

Leave for at least three days in a cool dark place and wait for the lacto-fermentation to happen. Then, it is ready to eat but the kraut will continue to ferment and will become tastier with times. I usually leave it for four days in a room temperature and leave it in the fridge so that it will mature slowly.

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Cooksnaps

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Michiyo @michiyo

on March 30, 2021 11:19

I am Japanese who lives in the UK and loves cooking and baking cakes and bread. Most of my recipes are for one to two people as I live alone. https://linktr.ee/England_