Sunday, May 28, 2017


Sauerkraut - also from the fermentation class -

Chop up a head of cabbage in consistent-ish pieces.  Put into a bowl and salt it (somewhat less than 1 tsp to 1/2 cabbage).  Mix it up. 

Let it sit on counter 30-60 minutes to draw out the water.  Mix it and massage it.

Make a brine of 1 c. unchlorinated water and 1 tsp. salt.

Fill the jar with cabbage and brine.  Put an outside cabbage leaf on top, held down by rock or avocado pits to keep cabbage under brine.  Cover with lid or cloth with rubberband.  Leave on counter.  If use a lid, open to "burp it" every couple of days. 

Keep out of direct sunlight.  Leave it a minimum of 7 days per taste. 

Take out leaf, put in fridge.  It will stay good for a long time (many months).

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