---
title: Sauerkraut
tags:
  - topic/hobbies/cooking
adapted-from: https://www.daringgourmet.com/how-to-make-sauerkraut/
up: "[[recipes]]"
---
# 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.