Sauerkraut
My recipe was inspired by Sigrun, but I didn’t have the ingredients hers did so mine is much simpler. #lactofermentation
Sauerkraut
My recipe was inspired by Sigrun, but I didn’t have the ingredients hers did so mine is much simpler. #lactofermentation
Open in Cookpad AppSteps
- 1
Finely shred the cabbage and onion.
- 2
Place your glass jar on a scale and zero it. Add the veg and seeds and then cover all the veg with water - note the weight of the veg plus water.
- 3
Pour the water back out into a bowl or jug. Add 2.5% of the total weight (veg plus water) worth of salt to the water to create salt water.
- 4
Pour the salt water back in and use a plastic bag filled with water to keep the veg submerged in the salt water.
- 5
Leave for 3-7 days until fermented, then store in the fridge.
Cooksnaps
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