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Homemade Sauerkraut

1 head Cabbage (5 -7 pounds)

• 1 tablespoon Pickling Salt, or more to taste!

• 2 Liter glass Jar(s); 1 liter jars would also work.

• Cutting board, knives, shredder, etc.

1. Tips: Do not use table salt because it contains iodine and other additives. Use pickling salt. For storing your fermenting sauerkraut use glass jars or ceramic crock. Do not use aluminum or plastic.

2. Sanitize jar(s) and utensils in dishwasher or with boiling water.

3. Remove outer leaves and core from cabbage that are to be discarded.

4. Peel off a couple leaves of cabbage keeping them together as you peel. These leaves you will use as a “wedge” to keep the sauerkraut submerged under the liquid in your jars. More on how to do this later.

5. Thinly slice cabbage-using a knife, mandolin, or food processor. Place in a large glass or stainless steel mixing bowl. Sprinkle pickling salt over your shredded cabbage. Massage salt into cabbage until liquid begins to accumulate, this will take a few minutes.

6. Taste the mixture. If it tastes pleasantly salty to your taste, then it is enough. If not, add a bit more and taste again. You don’t want it too salty but you want it salty enough. Add salt by ½ tablespoon until you reach the desired level of salt. Continue to massage salt into cabbage as you go.

7. Place handfuls of cabbage and salt mixture into your prepared jar(s). Pack it down, squeeze it into the jar and the brine will rise to the top of your jar.

8. Cut the reserved cabbage leaves into a square and wedge it into the jar, below the neck of the jar. Make sure the brine covers the shredded cabbage and the piece of cabbage you are using to keep everything submerged. (If you are using a crock, use a plate and a weight to hold the cabbage submerged. A canning jar with water in it and lid, makes a great weight)

9. Cover jar loosely to allow the accumulating gas to escape! You may use the lid and ring- just keep it very loose. You may use a cloth and a rubber band.

10. Place jar on counter in room temperature 21-24 degrees C. (70 and 75 degrees F).

11. Fermentation will begin within a day. Taste your sauerkraut in 3 days and then every day thereafter. Once it is done to your liking, it is done! Some people leave it even up to 3 weeks. But this is totally a matter of taste- depending on how sour you would like it.

12. Refrigerate your sauerkraut and enjoy often!

This video may be helpful: https://www.youtube.com/watch?v=i77hU3zR-fQ  by Sandor Katz from www.wildfermentation.com

 

 

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