vault backup: 2026-06-09 16:37:54

sauerkraut.md

@@ -5,4 +5,37 @@ tags:
 adapted-from: https://www.daringgourmet.com/how-to-make-sauerkraut/
 up: "[[recipes]]"
 ---
-# Sauerkraut
+# Sauerkraut
+
+## Ingredients
+  
+* fresh green cabbage
+
+* **1 1/2--2 tsp.** salt per pound of cabbage
+
+## Instructions
+
+1. Remove any bruised or damaged exterior leaves from the cabbage.
+    Cut in half and remove the core.
+    Slice the cabbage into ribbons about 1/8 inch thick.
+
+2. Place the sliced cabbage in a large bowl and toss in the salt.
+    Let it sit until the cabbage has begun to wilt. (~20 minutes)
+
+3. Use a blunt utensil to thoroughly crush the cabbage.
+    (This will takes several minutes.)
+
+4. A bit at a time,
+    transfer the cabbage and brine to a jar,
+    mashing between additions.
+
+5. Continue to mash the cabbage
+    until it is completely submerged in the brine
+    and any air pockets have been removed.
+
+7. Add pickling weights
+    and seal loosely
+    then let ferment in a dark place for at least 2 weeks.
+
+10. When the sauerkraut has reached the desired tanginess,
+    seal tightly and refrigerate.