Directions: |
Directions:Homemade sour Kraut.
Chop 1 head of green cabbage, either by hand or by pulsing in a food processor.
Disperse into large jars, filling up all the way, and gently but firmly mash down on the cabbage with the end of a wooden spoon. You want to manipulate it so that it begins to sweat a little, and so there is very little air space.
Add in some himalyan pink salt, roughly 3 tbsp for the whole lot. I do mine in 3 X 1 L Mason jars, so 1 tbsp in each jar.
Fill up with filtered water. Do not use tap water for this, and never use metal utensils or put your fingers in the jar itself.
Ensure that water has permeated all of the areas between the cabbage by tipping it upside down and right side up, you may need to add more water as it settles.
Leave it on the counter in a warm spot for about 5 days. During this process you'll need to check that the water level is always above the cabbage, push down the cabbage daily with a wooden spoon, and add more water as necessary. It will smell a bit odd, and the liquid may weep out of the lid at times during this process. After the days have passed, place the jars into the fridge and eat daily for a super healthy kick for your body! |
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Notes: |
Personal
Notes: If you really want to up your game, have a shot of the juice. I like to add in apple cider vinegar to my jars when they are fully fermented, you can flavour them all kinds of ways once you get used to the process!
If anyone else tries this, you have to let me know so we can compare notes!
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