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Sauerkraut

This is just cabbage and salt. And time..

Kraut smells when its fermenting so be prepared – or put it in the basement (if you have one).

Ingredients:

  • 1 medium cabbage, sliced thin (about 2 cups), reserve two outer leaves
  • 1 handful of salt (about 1 tbsp of salt)

Mix the cabbage and salt for a bit with your hands – with crunching sounds.

Pack it tightly into glass jars, until liquid shows up on the top of the pack. Put the leaf on top and a smaller jar filled with water on it to keep the pack down. Put a paper towel over top of the whole thing and rubber band it. Store somewhere out of the way (on top of the fridge). Wait a few weeks but monitor for any weird stuff to skim off the top.

This is what happens when you buy lots of cabbage at a quarter a head…

June 8, 2013 Comments (0) Condiments, Sides, Vegetables

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