Prep time: About 1 hour
Aging time: About 2 weeks

Makes: 16 servings




Directions -

  1. Wash and drain cabbage. Reserve one outer leaf. Thinly shred the remainder.
  2. In a large bowl, mix the salt and shredded cabbage. Let sit 15 minutes.
  3. With your hands, knead and massage the cabbage 5 minutes to release liquid.
  4. Pack the cabbage tightly in a very clean 1-quart canning jar. Add any remaining liquid.
  5. Cut a round piece of the reserved cabbage leaf to just fit into the jar.
  6. Push this round piece of the reserved cabbage leaf down on top of the shredded cabbbage.
  7. Put a clean stone on top of the round piece to hold it down below the liquid level.
  8. If you don't have enough brine to cover the round leaf, make a brine of 1 t. salt per cup of water.
  9. Loosely cover jar and let sit at room temperature 2 weeks. Don't use a metal lid. The brine is corrosive.
  10. In two weeks, start using the sauerkraut. The remainder should keep for weeks, covered, in the refrigerator.

Based on a recipe from the Internet


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