Sauerkraut SaturdayPosted: November 21, 2015
This is a Dutch flat cabbage from my garden, 2015.
The first step for making sauerkraut is to chop it up.
After it’s all chopped up, add a tablespoon of salt, mix, cover lightly with a kitchen towel, and let it sit for about an hour.
Time to squeeze it, pound it, and smash it.
After a lot of squeezing, pounding, and smashing, the cabbage releases its juices.
Pack the cabbage and juice into a jar, and press the cabbage down so that the brine is covering all cabbage pieces. Cover with a lid. Check it every few days to make sure the cabbage is below the brine. In three weeks, you’ll have delicious and nutritious sauerkraut.
Mmm! Please pass the sauerkraut.