I used to shy away from making this, but it's just not that hard!
The formula for this is really simple. You can make as much or as little as you like based on this ratio:
1 pound of cabbage
2 teaspoons sea salt
2 Tablespoons whey
Method:
Shred the cabbage and place in a large bowl. I use my biggest stainless steel one.
Add the salt and the whey.
Mash and pound the cabbage with a meat mallet or potato masher until there is enough juice in the bottom of the bowl that you can pick up a handful of cabbage and squeeze it out.
Pack the cabbage into quart or half-gallon jars within an inch of the top of the jar. Push it down so the liquid comes up over the cabbage.
Put on a tight fitting lid and let sit on your counter for about 3 days.
There are lots of ways people do kraut. This is the one that works for me. Here are some links to a variety of methods and books:
The Nourishing Gourmet
The Healthy Home Economist
Great Book!
Real Food Fermentation
No comments:
Post a Comment