Making sauerkraut!

Hello there!!!! Today I’ve done sauerkraut! I still don’t know how it turned out, since you’re supposed to wait al least 3 days before trying it out! Anyway, I am currently dealing with a cabbage and zucchini home invasion! Summer: everything grows like weeds! Don’t get me wrong: I love it! It’s all good stuff that you cannot buy anywhere! It’s a shame that you cannot eat it all…but you really can’t! It is all so much, that you must find solutions to deal with these blessings! So you’ve got to be creative – and sauerkraurt is a perfect way to deal with cabbage invasions! It is a very straight forward process, that requires very little equipment, and the results are amazing! Basically, all you need to do is cut some cabbage, massage with some salt, and pack it in a container! This is what you’ll need: 1 cabbage (1.5 kg/ 3 pounds) 1 TBSP salt Caraway seeds (optional – I love it!!!!) Now, after washing your cabbage carefully, shredded into pieces and massage it thoroughly with the salt. This process should take about 5 to 10 minutes, and the cabbage should start to release some water. If you like, add the caraway seeds now! Pack the cabbage into jars, and  tamp it down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar. The cabbage should, as time goes by, be completely submerged.  To help the process, weight the cabbage down using a glass or another jar with water! Finally, cover the jar with a cloth and secure it with a rubber band. This allows air to flow in and out of the jar, but prevent dust or insects from getting in the jar. Over the next 24 hours, press down on the cabbage every so often. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage. If after 24 hours, the liquid has not risen above the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add enough to submerge the cabbage.  As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature — ideally 18º to 24ºC (65°F to 75°F). Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate.


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