Sauerkraut Recipes
If you haven't looked into the benefits of Fermentation and Sauerkraut your missing out! Be sure to test the PH of your ferment to make sure it is safe to eat.
Sauerkraut Recipes
If you haven't looked into the benefits of Fermentation and Sauerkraut your missing out! Be sure to test the PH of your ferment to make sure it is safe to eat.
Cooking Instructions
- 1
Remove the outer leaves of the cabbage and cut the Cabbage into quarters.
- 2
Cut out the core from each section.
- 3
Chop Cabbage into fine ribbons using a mandolin, or knife if using a mandolin watch your fingers.
- 4
Place chopped cabbage into a bowl and 2% salt to weight at minimum
- 5
Add any other componets.
- 6
Massage the Cabbage for 15 minutes.
- 7
Place massaged cabbage and juice into 1/2 gallon jar.
- 8
Pack down cabbage so the juice is above the cabbage. You can also try adding a couple of tablespoons of vinegar, which is totally optional.
- 9
Add a cabbage leaf on top and weights to keep the cabbage from reaching the air.
- 10
Let it ferment in a dark cool place for 4-6 weeks.
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