Sauerkraut
Serves: 1 gallon
Ingredients:
2
Experience the traditional process of fermenting cabbage with a touch of finesse. This classic sauerkraut recipe embraces simplicity and time-honored techniques to create a tangy and probiotic-rich condiment that enhances any dish.
Ingredients
| 2 | large heads cabbage, core removed and finely chopped |
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| 4 | tablespoons sea salt |
Instructions
| 1. | Peel off two cabbage leaves and set them aside. Chop the core and remaining cabbage finely. Mix the chopped cabbage with sea salt in a large bowl. Squeeze and knead the cabbage until it releases its juice. Let it sit for an hour to draw out more liquid. |
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| 2. | Pack the kraut tightly into a clean gallon vessel, ensuring that there is liquid above the kraut. Place the reserved cabbage leaves on top and submerge them in the liquid. Add water if needed to cover. Leave an inch of headspace to allow for expansion. Use a weight to keep the vegetables submerged. |
| 3. | Cover loosely with a lid and secure it. Ferment the cabbage in a dark spot for 5 to 30 days for desired flavor. The top leaves act as mold protection. Taste the kraut every few days and discard outer leaves if mold appears. Store in the refrigerator for up to a year. |
Published on Oct 30, 2024 by Luminița