It is time for another batch of sauerkraut. I cannot believe we went through it already. This is an easy one.
- Cut up red or green cabbage. The head size varies considerably. The smaller heads will yield two quart jars. The larger heads can yield as many as 6 quart jars.
- Add in filtered water to cover the cabbage.
- Add in your favorite salt. I prefer Himalayan salt. You will want to add at least a tablespoon to assist with the fermentation process.
- Knead the cabbage to break up the pieces to ease the fermentation process. This should take 10-30 minutes.
- Add the cabbage to the jars, being sure to cover the cabbage with the water salt mixture.
- Cover with cheesecloth to keep out insects.
- Keep out in a warm area without direct sunlight.
- Check at least daily to make sure the cabbage is covered by the salt water. Add more if necessary.
- The sauerkraut can take 1-3 weeks to finish, depending on how you like your sauerkraut. Once it gets to your desired taste, cover and place in refrigerator.
This is an easy way to have a healthy, fermented product handy to add to any dish. This tangy product fits with many dishes, and so you can increase the nutritional punch of almost any food by adding sauerkraut to the plate. Find out more about its benefits.
Please note that this is a raw product. Please note that this product contains a fair amount of salt and so can have significant sodium in the product.