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