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Quick Sauerkraut Recipe

 

fort lauderdale personal chef


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Fermented foods are so good for your immune system and gut health.  No need to make huge crocks of the stinky stuff.  You can make a couple of ball jars worth.  I say if it tastes good eat it.  So I don’t have an expiration time on the kraut.


1 medium head cabbage (about 3pounds/1.4kg)

11/2 tablespoons/22ml course salt

1 tablespoon/15ml caraway seeds, optional

(3) 32 ounce/950ml  wide mouth ball jars

cheesecloth

Some weights 

 

Remove the outer leaves of the cabbage. Do not wash the cabbage. The beneficial bacteria is in the cabbage, don't wash it all away.Slice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle with salt. Massage/rub the salt into the cabbage.Gradually the cabbage will become watery and limp. This should take 5-10 minutes. If you are using caraway seeds or any other spice add it now.


Pack the cabbage into your wide mouth mason jars. Really punch the cabbage down with your fist to attempt to pack the cabbage in and allow the liquid to rise to the surface. Ideally you want the cabbage to be fully immersed in liquid (the liquid that you have produced by rubbing the salt into the leaves). Pour any additional liquid from the bowl into the jars with cabbage. Fill the jars a little more than 3/4 full.  


Use one of the larger reserved outer cabbage leaves over the surface of the sliced cabbage. This will help to keep the cabbage submerged.


Once all of the cabbage has been placed into jars, place a  weight down on the cabbage and allow the cabbage to remain submerged in liquid.


Cover the mouth of the jar with cheesecloth and a rubber band or twine. This will allow air to pass in and out of the jar. Place in a cool dark place.  We put it under the sink.


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