Sauerkraut
2015-11-07 01:50:23
This delicious way of preparing cabbage is believed to have originated in Mongolia and spread to the West. Like numa pickles, sauerkraut may be prepared in large quantities in a wooden keg or ceramic crock.
Ingredients
- 5 lbs. cabbage, very thinly shredded
- 1/3 cup sea salt
Instructions
- Put the shredded cabbage in bowl. Add the sea salt and massage well until water is released.
- Transfer to a wooden keg or ceramic crock.
- Place a wooden disk or plate on top of the cabbage.
- Place one or several clean rocks or another heavy weight on top of the plate or disk to supply pressure on the cabbage.
- The water level in the crock should rise up to or above the plate or disk within 10-20 hours. If the fluid level exceeds the disk, reduce some of the pressure. If not enough water comes out, add a little more salt or increase the weight on top.
- Keep in a cool dark place for 1 1/2 to 2 weeks.
- Check the sauerkraut every day.
- If mold starts to form on top, remove and discard it at once before it spreads and spoils the whole batch.
- Before eating, rinse the kraut with cold water.
- It will keep stored in a container with its juice for a week or more in the refrigerator.
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