Sauerkraut

Ingredients

• Cabbage

  Raw

  1 head, medium or 908g

• Salt

  Table

  1 tbsp or 18g

Directions

1. Remove some of the bigger outside leaves. Wash and dry.
2. Cut in half and remove the core. Grate the cabbage.
3. Weigh the cabbage and then weigh the salt. You want to have 20-22,5 grams of salt per kilo of cabbage. Don't use coarse salt.
4. Put a layer of cabbage in a jar, add salt and pound until liquid is released. Add another layer and repeat. Continue untill 3/4 of the jar is filled.
5. If you pounded enough, you will have about 1 cm of liquid above the cabbage. If you don't have enough liquid you can add some white wine or brine (2%).
6. Use the big ungrated leaves to cover. Close the jar and put a 7-14 days on room temperatur or even slightly warmer(20-25C).
7. Transfer the pot to the basement or other cool place (below 15 degrees). After 4 to 6 weeks the cabbage is ready. Can also take 8 or 9 weeks depending on the temperature. The cooler, the longer it takes.
8. Stays at least half a year good as long as the cabbage stays under the water. If there is a white layer on the cabbage, just remove it. It is not harmful.
9. Twist: Add cloves or junipers.
10. https://therealfoodrds.com/how-to-make-sauerkraut/

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