Tuesday, July 14, 2015
I picked the rest of my cabbages yesterday and was able to make 12.5 pounds of Sauerkraut! Here is a picture of it in the Fido jars for fermentation. Here is how I do it. Trim your cabbages of anything that is less than nice, cut them in quarters and remove the core. Shred them in a food processor. Weigh. Add 3 Tablespoons of salt for each 5 pounds. Stir it in well. Let it sit and wilt for at least 1/2 hour. Then squish it and squish it with your hands until it is getting softer and the juices are flowing nicely. Pack into Fido jars, 3/4 full. Close. Let it set in your kitchen. It will begin to ferment and "puff up". When it settles back down (length of time will vary) open a jar and taste it. If it tastes good to you, transfer the jar(s) to the refrigerator. It will keep a LONG time. Easy. Quick. Delicious and so so good for you!