Sauerkraut

配料

INGREDIENTS

- 1 medium head of green cabbage (about 2-

3 pounds) - 1-3 tablespoons of non-iodized salt (such as sea salt or kosher salt)

步骤

DIRECTIONS

1. Prepare the cabbage - Remove any damaged outer leaves of the cabbage, then cut the cabbage into quarters and remove the core. Save couple big outer leaves to use as weight later to keep the cabbage submerged - Slice the cabbage finely using a knife, mandoline, or food processor.

2. Mix with Salt: - Place the shredded cabbage in a large bowl and sprinkle the salt over it. - Massage the salt into the cabbage for about 5-10 minutes until it starts to release its juices.

3. Pack the Cabbage: - Transfer the cabbage mixture into your fermentation container, packing it tightly as you go. Make your own brine (1 cup of filter water+ 1 thsp of sea salt) if you don't have enough juice to cover the entire jar. - Leave some space at the top (about an inch) to allow for expansion during fermentation.

4. Add Weight or use a whole cabbage leave to tuck it in - Place a weight on top or the cabbage leave on top to keep it submerged in its own brine. If using a jar, fill it with water to add weight.

5. Cover: - Cover the container with a cloth or loose lid to allow gases to escape while preventing dust and contaminants from entering.

6. Ferment : - Store the container in a cool, dark place (ideally around 65-72"F or 18-22°C) for 1 to 4 weeks. - Check the sauerkraut periodically, pressing down on the weight if necessary to keep the cabbage submerged.

7. Taste and Store: - Begin tasting the sauerkraut after a week. Once it reaches your desired taste and tanginess, transfer it to the refrigerator to slow down the fermentation process.

备注

NOTES

- The longer you ferment, the tangier the sauerkraut will become. - Always use clean utensils when handling the sauerkraut to avoid contamination. Moto cura cho cabbaos ic alsave cubmarcad es aroid mold