Fermented Suaerkraut, great in salads or a side, many health benefits
Cabbage Sauerkraut
2016-02-24 11:38:16
Ingredients
- 1 cabbage (about 10 cups shredded)
- 1 teaspoon Himalayan crystal salt
- (dill herbs)
Instructions
- Remove outer leaves of the cabbage and reserve.
- Finely shred the remaining cabbage into a large bowl, using a 2 millimeter slicing blade from food processor or fine mandolin blade.
- Add the salt and gently massage it into the cabbage until the liquid starts to release.
- Let the cabbage rest for 10 minutes and massage it again.
- Repeat as often as necessary until the cabbage is very juicy.
- Pack the mixture firmly into a large jar, crock or bowl.
- Press the cabbage down until the liquid rises above it, about an eighth of an inch.
- Place the reserved leaves over the top allowing them to extend partially up the side of the crock. Put a small saucer on top.
- If you are using a large jar for your kraut put a weight on top of the cabbage, such as a small jar filled with water. If you are using a crock or a bowl put a plate on top of the cabbage and then a weight.
- Cover everything with a clean dish towel.
- Allow the kraut to ferment in a warm dark place for at least 3 days and up to 14 days, depending upon the desired degree of sourness.
Notes
- Storage Suggestion: Stored in a sealed glass jar Kraut will keep for several months in the refrigerator.
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