Recipes
Basic Sauerkraut
(1 Quart)
Green cabbage (you will need 24 oz. of shredded cabbage)
2 tsp. salt
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Remove outer leaves and core of cabbage head. Save a few outer leaves if using them to cover slaw mixture in the jar. *
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Slice cabbage into shreds until you have 24 oz. *
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Place shreds in a bowl and mix with salt.
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Let stand for 15-30 minutes.
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Massage the cabbage with your hands or use a blunt tool to pound the cabbage.
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Cabbage is ready when you can pick up a handful and juices are readily released when you squeeze it.
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Pack the cabbage and juices tightly into a quart jar. The cabbage should be covered with the juice when you press down on it. Leave some space at the top for expansion.
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Cover kraut with a cabbage leaf/weight to keep kraut submerged.
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Screw the top loosely on the jar. Put the jar on a small plate to catch possible overflow due to expansion.
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“Burp” the jar daily to release pressure.
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Kraut will be ready in 5-10 days. Taste for desired flavor. Store in the refrigerator. *
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Enjoy!
Notes:
*The core of the cabbage contains enzymes that can make the kraut slimy.
*A food processor or mandolin can be used for this step.
*I start tasting on day 5. I also test for a pH of 4.6 or lower.
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Lemon-Dill Kraut (1quart)
(Recipe from Fermented Vegetables by Shockey)
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1 ½ pounds of cabbage
2 tsp. Salt
1 Tbs. fresh lemon juice
1-2 tsp. dried dill
1 clove garlic, finely grated
Follow directions for Basic Sauerkraut adding the lemon juice and dill with the salt. Mix in garlic after cabbage has released its juices.