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Sauerkraut
Camfam Cookery
Ingredients
2
heads
cabbage
shredded
2
%
kosher salt
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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.
CamFam Cookery