This traditional German recipe for sauerkraut is a great way to make a delicious, tangy, and healthy fermented food. The process is simple and requires only a few ingredients and some patience. This recipe will produce a delicious and nutritious sauerkraut that can be enjoyed for months.
Ingredients
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3 lbs Cabbage
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1 tbsp Kosher Salt
German
healthy
Fermentation
Sauerkraut
Fermentation
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- short description
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Chop the cabbage into thin slices.
Mix the cabbage with the salt.
Pack the cabbage into a jar.
Press down the cabbage to remove any air.
Cover the jar and let it sit for 7-10 days.
- detailed description
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Chop the cabbage into thin slices. You can use a knife or a food processor.
In a large bowl, mix the cabbage with 1 tablespoon of kosher salt. Use your hands to mix everything together.
Pack the cabbage into a jar. Make sure to press down the cabbage to remove any air bubbles.
Cover the jar with a lid and let it sit for 7-10 days. Make sure to check on the jar every few days to make sure the cabbage is still submerged in the brine.
After 7-10 days, the sauerkraut is ready to be enjoyed! Store it in the refrigerator for up to 1 month.
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