Sauerkraut
Side Dish
Keep Screen Awake
Scale
Equipment
Ingredients
- 1 to 2 large cabbages
- kosher or sea salt (do not use iodized salt)
Instructions
- Shared cabbage, massage salt into shredded cabbage
- After 30-60 minutes, put shredded cabbage into clean sterilized mason jar
- Pour excess water to top off jar, do not overfill. Reserve one large leaf for sauerkraut cap
- Ferment at room temperature for 20 days in summer, 30 days in winter. Fridge when ready
Notes
To calculate how much salt to use, use 25 g salt for every 1000 g cabbage