Simple Guide to Making Sauerkraut
Butchering a murdered cabbage: preserving heads of cabbage for winter nourishment in 10 easy steps.
Sauerkraut is super easy to make.
Chop cabbage
Weigh chopped cabbage in grams, multiply the weight of cabbage (be sure to zero out the bowl) by .02, and that’s how many grams of unrefined salt to add.
Add unrefined salt. My fav.
Then take your frustrations out pretending to strangle every piece for five minutes
Take a break for ten minutes(let the salt draw cabbage juices out)
Then get back to assaulting it for a few minutes.
Once there is adequate liquid, pack into a jar, ensuring its salty death juices cover all cabbage. I like to use glass weights and pickle pipes to keep cabbage drowned and oxygen out, respectively.
Then leave it at room temp for 1-3 weeks, sampling it until you like it. Ensure that liquid adequately covers all cabbage; over time, the brine will evaporate, and mold can quickly develop when this happens.
Seal it with a lid and store it in the fridge to slow down fermentation once you like the taste.
Enjoy! I’ve kept some for 8+ months in the refrigerator. Be sure to use clean utensils; they won’t mold unless bacteria get introduced.
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Turning cabbage into kraut is a super fun activity to do with kids, the result a delicious condiment that is a nutrient powerhouse! Enjoy making and consuming this incredible pre and probiotic, vitamin C superhero food!
stay nourished,raina