Making Sauerkraut
 
 
Recipe type: Side dish
Cuisine: Fermented
Ingredients
  • cabbage
  • pickling or coarse salt
Instructions
  1. Slice the cabbage.
  2. Place the cabbage in a large flat-bottomed bowl.
  3. Sprinkle with salt.
  4. Let the cabbage salt mixture sit for 20 minutes.
  5. Using a flat bottom tool, crush the cabbage using a twisting motion.
  6. Crush all of the cabbage in the bowl.
  7. If you are fermenting the cabbage in a crock, use the weight to cover the cabbage.
  8. Push the weight down until it is submerged in the brine.
  9. If you are fermenting in large mason jars use a canning funnel to fill the jars ⅔rds full of cabbage.
  10. Using a spoon, press down the cabbage tightly so the brine covers the top of the cabbage.
  11. Place mason jar weights (if using|) in the jars and push down to keep everything submerged.
  12. If you are using a snap lid and screw band apply the lid finger tight.
  13. If you are using a fermentation lid place the lid on the jar.
  14. Add water to the fill line in the venting portion of the lid.
  15. Push the vent into the fermentation lid.
  16. Store in a cool dark location
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/making-sauerkraut/