LOCATION: Recipes >> Preserving >> Sauerkraut 03
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Sauerkraut 03
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German Homemade Sauerkraut
2 pounds green cabbages, shredded
2 tbsp. coarse, kosher, or sea salt
1 tsp. sugar
Toss the cabbage, salt and sugar together in a large bowl. Let sit
at room temperature for 1 hour, or until the cabbage has released
a lot of water. If there is not enough brine, the sauerkraut will
go bad before it ferments. Place the cabbage in a large glass or
glazed earthenware jar or canister, first squeezing the liquid from
each handful back into the bowl. After you've added all the
sauerkraut, push it down with your fist to make it more compact.
Then pour in enough brine to cover the cabbage by at least 1 inch.
Insert a small plate, large enough to cover all the cabbage, inside
the jar to keep the cabbage submerged. Drape the canister with a
cloth and let sit at room temperature for 2-4 weeks. Check the
plate after a couple of days. If it's floating on the brine, place
another plate on top of the first to create more weight. It's ready
when it tastes like sauerkraut. Makes 5 cups.
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