November 5th, 2011 | 2 Comments
This is a great recipe for beginners. After you have made your first batch of sauerkraut, you can experiment with other vegetables and combinations of vegetables, spices and herbs. The process is the same, only the ingredients are different.
- 1 large head of cabbage
- 2 TBSP of salt
Shread the cabbage, sprinkle the salt on it and scrunch it with your hands. Keep squeezing and stiring so that the salt is mixed and the cabbage starts to release some juice.
Put the cabbage into a pickle press, a sauerkraut crock, or a mason jar. Press it into the container with your hands or a wooden spoon, making sure there are no air pockets. The cabbage should now be firmy packed in the container with some juice on top. Put a lid on the container and set it out for 3 days at room temperature. If you used jars, you should unscrew the lids to release any pressure that may have built up.
Refrigerate and enjoy.
Makes 2 quarts
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