Sauerkraut

Liz

How to make and ferment your own sauerkraut

Prep Time 30

Cook Time 2

Clean and sanitize jars by boiling them or running through dishwasher
Peel green outer layers of cabbage and save for later use
Cut cabbage into quarters
Using a Mandoline or knife, shred the cabbage 1/4" thick
Soak and rinse cabbage thoroughly cleaning with cool water, using a salad spinner or strainer to remove excess water
Add Sea Salt (Other flavorings can be added during this step)
massage salt into cabbage, squeezing until thoroughly mixed and let sit 1 hour
massage one more time to squeeze out excess liquid from salting process
Pack cabbage into clean jars, using a wooden spoon or similar to push cabbage down, not packing too tight, leaving 1 inch at the top and topping it off with the brine left in the bowl
Use the outer cabbage leaf to cover pushing the cabbage under the brine
Loosely cover and put in a cool, dark place (Not the refrigerator) for the next 30 days, checking it everyday during the first week "burping" it by pushing it down to make sure the cabbage is under the brine
Label and date your jars
If no spoilage occurs in the first week let sit for another 20 days to continue to ferment
After 30 days, place in refrigerator and enjoy

For a more detailed description, follow my blow post