Select a ceramic casserole dish which you can fit another plate into. The plate will be used to squash down the cabbage mix. Clean thoroughly with boiled water.
Mince the cabbage as finely as you can.
Put 1 cup at a time into the casserole dish, grating salt onto it as you go and tamping down hard to crush it.
Place the flat dish on top and push down as hard as you can. You should be able to squeeze out enough water from the cabbage that it starts to come up above the cabbage level. If this doesn't occur within 24 hours, top it up with salty water. It is very important for the fermentation process that the cabbage is fully covered by the liquid.
Cover with a clean cloth and place a heavy weight on top - eg a water bottle filled with water, or a stone.
Put aside for at least 3 days, but even up to a couple of weeks, stirring occasionally. Do not refrigerate. The longer it ferments the more good bacteria it has, and the sweeter it gets.
Once you're happy with your sauerkraut it's ready to bottle, refrigerate and eat.
Variations:(1) add red cabbage for a beautiful pink sauerkraut. (2) Add 1 tablespoon Kefir Whey bought from a health food store.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 7.8mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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