Sauerkraut
This basic sauerkraut recipe will open the door to the possibilities of fermentation.
Servings 1 L
Ingredients
- 4 cups Chopped and washed cabbage
- 1 tablespoon Kosher Salt
- ¼ cup Distilled or filtered mineral water
Instructions
- In a clean bowl combine the sauerkraut and salt.
- Massage the cabbage with your hands to start breaking down the sell structure.Do this for about five minutes.
- Let the salted, massaged cabbage sit out at room temperature for about two hours.
- Pack the cabbage tightly into a sterile 1 L jar leaving at least 1 inch between the top of the cabbage and the lid of the jar.
- Top the cabbage with enough water to just cover it.
- Put a lid on the jar and place it in a dark temperate part of your house.
- Everyday over the next week or two burp the sauerkraut by quickly lifting the lid.
- After about four days of fermentation you can start tasting the sauerkraut for doneness.
- Continue to burp and taste the sauerkraut until you are happy with the taste at which point the jar should be placed in the fridge.
- Once the jar goes in the fridge, wait 24 hours and then you can start to use the sauerkraut as you would like.