Sauerkraut (Dry Fermenting Cabbage Recipe)
- 1 cabbage sliced quartered and then sliced thin
- 2 Tbsp. Himalayan Pink Salt or Kosher Salt
- 1 outer leaf of cabbage cut round the size of the top of a lid
- Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.
- Let the mixture sit for about 1/2 hour. This allows the salt to pull the juices out of the cabbage.
- After 1/2 hour or so (you can let it sit for hours), massage the cabbage with clean hands. Massage until the juice begins to drip down to the bottom of the bowl (about 5 minutes).
- Pack the wilted cabbage down into your canning jars.
- Tightly pack it in as well as you can. Make sure There is space between the top of the cabbage and the rim of the jar.
- Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water.
- You might need to weight it with a clean rock or buy a fermenting weight.
- Screw your lid on tightly keep in a cool dark place for 2-5 weeks.
Note: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn't see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.
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