Ingredients :
- 1 small head of cabbage (about 1 kg)
- 20 g salt (sea or kosher)
- 1-2 carrots (optional)
Method :
- Quarter the cabbage, shred and wash. I used a salad spinner to dry it off.
- In a jar or a pot layer the shredded cabbage with carrots and a sprinkle of salt. Mash each layer thoroughly before adding the next layer.
- With the cabbage down with a stone or a plate. The cabbage juices should cover the top layer of cabbage. If not, add a little water to raise the level at least about 1/2 inch above the cabbage.
- Place the container in a cool place. For crisper cabbage leave in the back of the refrigerator.
- Check on the cabbage every few days to make sure it"s fully submerged in the juices. Stir it up and weigh down again.
- Your sour kraut should be done in 2-3 weeks
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