Ingredients:
1 tbsp sea salt, per 2 lbs of cabbage. Must use Sea Salt! (Real Salt or Celtic is great)
½ gallon glass Mason jar
Directions:
1. Peel
outer leaves and set aside.
2. Cut
cabbage thinly as possible. Put cabbage in a large glass or ceramic bowl and
sprinkle with sea salt. Rub salt into cabbage till it becomes limp. I like to
massage the cabbage using my hands.
3. Now
pack wet, limp cabbage handful by handful into the jar, pounding it down vigorously
with fist after each handful. When the jar is full, notice liquid rises above the cabbage. Make sure a fair amount of liquid is above the cabbage.
4. Now
take the reserved outer cabbage leaves and shove them into the jar. Press the
leaves down to help keep your cabbage under the liquid, press it down so the liquid covers your cabbage. This
liquid is called brine. As long as the cabbage stays under the brine no mold or
anything but good bacteria can grow. I like to use fermentation glass weights to keep things under the brine.
5. Make
sure to leave about 2 inches of space between the top of the jar and the liquid
so there is room for expansion.
6. Cap with an airlock system
7. Let
your kraut ferment for 4 weeks in a cool cellar or basement, or some other cool
place in the house. 50 degrees F. is ideal for the good bacteria to thrive.
9. After
4 weeks move your kraut to the fridge. Your kraut will stay in the fridge for months.
Why ferment for so long when most recipes call for 2 weeks
at most?
Here is why. Follow this link The Science Behind Sauerkraut Fermentation
This is Sauerkraut with shredded carrots.
2 heads of cabbage fit into a 1/2 gallon mason jar
This is the finished Kraut Green and Purple
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