zmVault/sauerkraut.md

title, tags, adapted-from, up

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

6. Add pickling weights and seal loosely then let ferment in a dark place for at least 2 weeks.

7. When the sauerkraut has reached the desired tanginess, seal tightly and refrigerate.