Fermented Sauerkraut
Ingredients:
Cabbage (3-5 lbs)
Real Salt (1 teaspoon per pound of cabbage)
*Redmond real salt or pink Himalayan salt (has more nutrients than table salt)
Supplies
1.5 L Fido Jar
Large bowl
Pounding object (wooden rolling pin, meat pounder)*optional, can use fists)
Cookie sheet, plate or bowl for holding Fido Jar
Preparation
1. Remove any outer leaves that are dirty or damaged.
2. Remove the core and finely chop the rest of the cabbage.
3. Weigh the bowl and put cabbage in a bowl for your final weight.
4. Once you know how much cabbage you have then you can add the right amount of salt to the bowl with the cabbage (1 t. Salt per pound of cabbage).
5. Mix thoroughly with your hands to evenly distribute the salt.
6. Let the bowl of cabbage sit for 30 minutes. This will draw out the water out of the cabbage.
7. After 30 minutes, pound the cabbage for 20 minutes with a meat pounder, wooden rolling pin or your fists.
8. The cabbage will become very wilted and liquid will be collected in the bottom of the bowl.
9. Pack the cabbage into your jar, pushing down each layer so that it is packed tight and causes the juices to rise to the top.
10. Leave an inch of headspace. Wipe the rim of the jar and then close the lid. *Don’t open after you have closed the lid.
11. Place your jar in or on a sheet, plate or bowl to catch any juices that overflow.
12. Sauerkraut needs to sit for 3 weeks at room temperature to complete the fermenting process.
13. I like to label mine with the date it can be opened.
14. Once opened, store in the refrigerator for up to a year.
15. You can use any leftover juices for your next batch to give it a jumpstart.
