Sauerkraut Made from Chinese Cabbage

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Shred lower part of cabbages with a cabbage shredder and upper part with a knife on a cutting board.
  • Add 1 pound of salt to 40 pounds of cabbage (or 1 teaspoon salt per quart of Chinese cabbage), pack in quart jars and press down tightly.
  • Place covers on the jars, but leave loose for the gas to escape.
  • Because some of the juice will overflow, it's a good idea to place the jars in enameled pans until the fermentation is over.
  • When fermentation ceases (after about the 4th day, if the weather isn't too cool), seal the jars tightly and store in a cool, dark place.
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