Sauerkraut

Sauerkraut

Brian CampbellCamfam Cookery
2% salt calculation: Weight of sliced cabbage in grams x .02 = the weight of kosher salt to add for fermentation.
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Course Side Dish, Snack
Cuisine German
Calories

Ingredients
  

  • 2 heads cabbage shredded
  • 2 % kosher salt

Instructions
 

  • 2% salt calculation: Weight of sliced cabbage in grams x .02 = the weight of kosher salt to add for fermentation.
  • Pour salt over shredded cabbage
  • Mix with hands until liquid releases.
  • Put in container and muddle so all cabbage is below liquid.
  • Leave at room temperature for at least 10 days.
  • You can leave it at room temperature or store it in the fridge. I leave it on my counter.
  • Put weight on top of cabbage, cover with air releasing cover. Pickling jars work very well.
Keyword Sauerkraut

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