Post by AutumnGrace on Aug 13, 2021 15:45:26 GMT -5
Simple Sauerkraut from my Amish friend.
Shred cabbage
Put into a quart jar. i had a wide mouth but regular will work too
Push down with a wooden spoon and add cabbage to rim.
Take a wooden spoon and use the handle, put a hole in the middle of the cabbage in jar.
Put 1 1/2 tsp of salt in the hole. i used pink salt because it has more minerals, but sea salt will work just fine.
Pour boiling water on top of the cabbage and fill to the rim, covering the cabbage
Put a lid on it.
Set it in a pan to catch overflow.
Put it in a cool spot (like basement if you have it) but the coolest place you have
I tossed a folded towel over mine incase fermenting causes the lid to remove
Leave set for at least 6 weeks.
Then you can wipe clean the jars and tighten the lids etc.
I do not know if you could move them to another location or not, just doing it for the first time.
Shred cabbage
Put into a quart jar. i had a wide mouth but regular will work too
Push down with a wooden spoon and add cabbage to rim.
Take a wooden spoon and use the handle, put a hole in the middle of the cabbage in jar.
Put 1 1/2 tsp of salt in the hole. i used pink salt because it has more minerals, but sea salt will work just fine.
Pour boiling water on top of the cabbage and fill to the rim, covering the cabbage
Put a lid on it.
Set it in a pan to catch overflow.
Put it in a cool spot (like basement if you have it) but the coolest place you have
I tossed a folded towel over mine incase fermenting causes the lid to remove
Leave set for at least 6 weeks.
Then you can wipe clean the jars and tighten the lids etc.
I do not know if you could move them to another location or not, just doing it for the first time.
