Fermentation

Homemade Sauerkraut Recipe

cabbage, salt, time

Ingredients:

• 2 medium heads cabbage (about 4 to 5 total pounds), cored and finely shredded
• 2 tablespoons unrefined sea salt

Equipment:

• large mixing bowl
• sauerkraut crock or vegetable fermenter
• wooden spoon or dowel

Method:

1. Toss cabbage and salt together in a large mixing bowl and begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage.
2. When the cabbage has become limp and released its juice, transfer it to a sauerkraut crock or vegetable fermenter. Pack the salted cabbage into the crock or fermenter as tightly as you can, eliminating air bubbles.  Continue packing the cabbage into the container until it is completely submerged by liquid.  Cover loosely and allow it to sit at room temperature, undisturbed, for at least seven days and up to three or four weeks, testing the sauerkraut every few days until it is done to your liking.  Transfer to the refrigerator or other cold storage where it should keep for at least six months.

TIME: 20 minutes (active), 1 to 4 weeks (fermentation) | YIELD: about 2 quarts |

Conversion: 2 medium heads cabbage (about 64 oz. to 80 oz.), cored and finely shredded

                     YIELD: About 4 pints

Fermentation cooks the food by the lack of oxygen and as well it depends how much salt is added to the food. it must remain in a cool temperature til ready. The salt forces the water to come out of the cabbage so that it may be fermented.