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Receta Sauerkraut
by Al cIntosh

Sauerkraut
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 5 pounds cabbage
  • 3 tablespoons sea salt
  • .

Direcciones

  1. Directions
  2. Remove large outer leaves from cabbage and set aside.
  3. Core and shred cabbage.
  4. In a bowl, mix cabbage with sea salt.
  5. Massage with your hands for about ten minutes. Juices will be released.
  6. Put the cabbage in a suitable fermentation container and pound down until juices come up and cover the cabbage, leave about 2 inches of space at the top.
  7. Cover the sauerkraut with a plate. Place a glass jug filled with water on the plate to press it down.
  8. Press down to add pressure to the cabbage and help force water out of it.
  9. Keep it at room temperature (covered with a towel). Fermentation will begin within a day, depending upon the room temperature. It will ferment best in a cool, dark place at a temperature that is consistently 64 to 70 degrees.
  10. Fermentation can take up to 3 weeks to a month.
  11. After fermenting, you can transfer it to the refrigerator