How to Make Fermented Sauerkraut at Home FREE Recipe
by Kristin Omdahl
What you will need:
(1) 2 quart mason jar
1 large mixing bowl
1 medium head of cabbage, thinly sliced
1-1/2 TBSP Himalayan Pink Salt
Any weighted item that will fit into the mouth of the mason jar (I use a can of beans covered in a plastic bag).
1. Thoroughly wash and dry the mason jar.
2. Core the cabbage. Cut into wedges. Thinly slice into ribbons.
3. Mix the cabbage and salt together in the mixing bowl. Gently mix together for 10 minutes.
4. Place the salted cabbage and any liquid from the bowl into the mason jar. Press the cabbage down into the jar as much as you can. This will also release more liquid.
5. Insert the weight into the jar to press the cabbage below the liquid line. It is important that the cabbage remain below the liquid line at all times.
6. Cover loosely with a towl and leave in a dark cool part of your kitchen for 3 – 10 days. NO NOT SEAL.
It is normal to see bubbles and/or foam. This is part of the fermenting process. The longer you leave the cabbage, the stronger the sauerkraut flavor and color will become. The batch in the finished photo at the top of this page is quite mild and fermented for only 3 days.
Once the fermenting process is complete, seal the jar and keep in refrigerator. Serve and enjoy!
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