WebCover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into …
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WebLeave the cabbage to rest for about 5 minutes while you prepare your jars. The salt will start softening it and drawing the moisture out. This will make it easier to pack the kraut into …
Web1 Make the brine: Combine 13 grams of salt with 650 grams of water and stir until dissolved. The salt may take a minute to dissolve but should do so eventually. You can heat the …
WebIf there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 …
WebWorking one handful at a time, pack the sauerkraut into the mason jar, using your fist to tamp the cabbage in tightly. Continue to do this until the jar is 75-85% full. There should …
WebAdd salt to the prepared vegetables and sliced cabbage. Thoroughly mix in salt. Sprinkle vegetables and cabbage with 1 tablespoon (16 grams) of salt and mix well. The cabbage …
WebPut an airlock lid on top of the vessel and place in a cool, dark place for 7-14 days. You can begin checking the flavor after about 5 days. Once the sauerkraut has reached your …
WebInstructions. Pull 3 outer leaves off the head of cabbage, set aside and cut cabbage in half. Remove the cores from the cabbage and set aside. Cut the cabbage into thin strips and …
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WebSlice the cabbage by first slicing in half, then in quarters. Remove the core and slice the cabbage lengthwise into thin ribbons. Place the cabbage into a large bowl and sprinkle …
WebThis can take 20 minutes. The brine should cover the very top of your cabbage by ½ an inch or more. If the brine does not cover the cabbage, you must make an additional brine. …
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WebMassage and squeeze the cabbage with your hands until is watery and limp. This might take 5-10 minutes. If you are planning to add any additional flavors to your sauerkraut, now …
WebPlace a small glass jar (or fermentation weights) on top of the cabbage to keep the cabbage fully submerged. Cover the jar with butter muslin or a standard jar lid. If you use a lid, …
WebTuck the edges down under the brine around the inside edge of the jar. Push down on the leave so it comes into contact with the sauerkraut. Step 8: Place a silicone fermentation …
WebRinse the cabbage in cool water. Remove the coarse outer leaves and discard. Remove and rinse a few unblemished leaves and set them aside for later. Pat the cabbage dry with a …
WebShred the cabbage: Remove a few of the outer leaves of the cabbage, making sure all bruised, or damaged leaves are removed. Using a Chef’s knife slice the cabbage in half …
WebCover the mouth of the glass jar with a cloth and secure it with a rubber band. Placing the cloth will allow the air flow in and out of the jar and will prevent insects from getting into …
WebHomemade Sauerkraut is a delicious, probiotic fermented food! And it is so easy to make with just 2 simple base ingredients. Let me show you how_________ ⬇️⬇