26 lines
1.1 KiB
Markdown
26 lines
1.1 KiB
Markdown
---
|
|
title: "Sauerkraut"
|
|
date: 2021-03-11
|
|
tags: ['german', 'cabbage', 'side', 'fasting']
|
|
author: andrej-kirchmaier
|
|
---
|
|
|
|
|
|
|
|
Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live.
|
|
|
|
## Ingredients
|
|
|
|
- 1 head of cabbage
|
|
- 2-4% sea salt by cabbage weight
|
|
|
|
## Directions
|
|
|
|
1. Prepare and clean as many glass jars as you think you'll need.
|
|
2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
|
|
3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it.
|
|
4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
|
|
5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
|
|
6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure.
|
|
7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
|