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26 lines
1.1 KiB
Markdown
26 lines
1.1 KiB
Markdown
---
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title: "Sauerkraut"
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date: 2021-03-11
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tags: ['german', 'cabbage', 'side', 'fasting']
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author: andrej-kirchmaier
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---
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Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live.
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## Ingredients
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- 1 head of cabbage
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- 2-4% sea salt by cabbage weight
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## Directions
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1. Prepare and clean as many glass jars as you think you'll need.
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2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
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3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it.
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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.
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5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
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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.
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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.
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