Sauerkraut

Sauerkraut

Ingredients (for about 2 liters) 1 kilogram white cabbage About 1 1/2 tablespoons sea salt Equipment Widemouth jar or ceramic crock Plate that fits inside jar/crock Smaller jelly jar (filled with water) that fits inside the larger jar/crock or clean stones, marbles, or other weights for pressing ferment under brine Cloth cover (towel or kitchen cloth) for covering the jar Instructions Clean all equipment properly Chop the cabbage finely. I first cut the cabbage into quarters, cut the core out, and slice each quarter further into fine pieces. Place chopped cabbage in a big bowl and sprinkle salt over the cabbage. I massage cabbage with my hands to distribute the salt into all cabbage pieces. Thanks to the salt, water will be pulled out of the cabbage making a brine solution, after about 10 min the cabbage will become watery. Presence of salt keeps the cabbage crunchy but it’s also possible to make sauerkraut with less or no salt at all. Optionally, you can add other vegetables, herbs or spices to the mix if you like. I like plain cabbage the most but you can get creative by adding onions, garlic, beets, brussels sprouts, or dill seeds, and more. Pack the cabbage into the jar. Use handful portions of cabbage (including any already released liquid) at the time then tamp it down hard using your fist. Tightly tamped cabbage will release more water. Weight the cabbage down. Once all the cabbage is packed, place a small plate or other glass/ceramic lid inside the jar to cover kraut. On the top of it place a clean weight (smaller jar filled...

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