Sauerkraut is easy to make and great in sandwiches or with potatoes. Since our weekly CSA box has been bringing giant heads of cabbage lately, we're making tons of delicious sauerkraut.
Just shred any cabbage and pack tightly into a ceramic or glass vessel, while adding generous pinches of salt between the layers. Add a little sauerkraut to the top, then put a plate on top and add a heavy weight; a jar filled with water usually works. Let the whole thing ferment in an out-of-the-way spot in your kitchen for 4-6 weeks. If the cabbage doesn't provide enough moisture to cover within a day or two, add enough brine to completely submerge the cabbage. To make brine, mix 1 tbsp of non-iodine salt with one cup of water.
For more information on how easy making fermented foods can be, check out Wild Fermentation.
Just shred any cabbage and pack tightly into a ceramic or glass vessel, while adding generous pinches of salt between the layers. Add a little sauerkraut to the top, then put a plate on top and add a heavy weight; a jar filled with water usually works. Let the whole thing ferment in an out-of-the-way spot in your kitchen for 4-6 weeks. If the cabbage doesn't provide enough moisture to cover within a day or two, add enough brine to completely submerge the cabbage. To make brine, mix 1 tbsp of non-iodine salt with one cup of water.
For more information on how easy making fermented foods can be, check out Wild Fermentation.
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