Prep 0 mins
Cook 0 mins
- Wash the cabbage thoroughly and trim away any bruised or damaged leaves.
- Quarter and cut away the core and discard.
- With a food processor, mandoline or knife, cut the cabbage into uniformly fine shreds.
- In a large plastic tub, place half the cabbage and sprinkle with half the salt.
- Mix and"massage" the cabbage and then let it stand for 5-10 minutes.
- Juices will begin to come out of the cabbage.
- Place this in your fermenting tub.
- Repeat this process with remaining cabbage and salt and pack into tub.
- The cabbage must be covered by juices to prevent spoilage.
- If there is not enough juice to cover, make up some additional brine by adding 4 tablespoons salt to 2 quarts water, pouring over just to cover.
- Be sure to keep cabbage submerged during fermentation.
- Cover tub securely with plastic wrap and then cover that with a clean towel to keep out any errant contamination.
- Store in a 65-75 degree room and don't uncover for at least 3 weeks.
- Remove towel and plastic wrap.
- There should be no bubbles of CO2 gas evident in the brine (gently tap tub to check).
- If there is, recover and check again in 2-3 days.
- The finished sauerkraut should have a clean appearance with no white spots or unpleasant or off odors.
- Texture should be firm.
- Pack finished sauerkraut into clean jars and store in refrigerator for up to 6 months.
Outstanding, the taste and texture was nothing short of prefection. A keeper recipe for sure.
This sounds just what i was looking for. I have not tried it yet, but do look forward to doing so. I will give it 3 stars for now for sounding good. Thanks