Homemade sauerkraut is very simple, very tasty, and has many health benefits because it is a "living" lifestyle. The food is full of beneficial bacteria. It's also fun to make!
Ingredients [3-5 cans]:
700 grams of cabbage [any kind]
1 tbsp salt
You also need a large glass or ceramic jar, another smaller jar can be placed in a large jar, or a similarly sized jar can be used as a heavy object. You can use any type of cage or mixture. I like to use half-white cages and half-red cabbages.
Carefully chop the cabin, and when you do, put it in a jar and sprinkle with salt. The purpose is to spread the salt roughly in the cage when filling the can.
Carry it with you and push the cage firmly into the jar [hand, rolling pin or wooden spoon]. You can be very powerful and it helps to "contus". The cage is a bit. Once you start about an inch from the top of the jar, stop. If any salt is left, add it immediately and press all the cages firmly into the can.
Now add a clean weight to keep the cage down. Small jars filled with water work well.
The next day the salt will start to pump the water out of the cage and you will see the water level in the tank rise. After 24 hours, the water [now salt water] should cover all the cages completely. If any cage is stamped above the surface, poke it down. Add some water if needed.
Now, wait a minute. Cover the jar with a clean cloth or tea towel to prevent dust and flies, but check it regularly. It is vital that the cage stays below the waterline, otherwise it may begin to rot and may destroy the entire batch of water.
After another day or so [depending on the temperature], you will see bubbles forming and rising to the surface - which means that fermentation has begun. It is interesting to taste kraut every day, track or change it.
As it ferments, it becomes gradually sour and the cage becomes softer. As long as you are satisfied with the finished product, you can stop the process. Usually about a week or two is correct.
At this point, transfer the kraut [and liquid] to a small jar with a lid and place it in the refrigerator. This will preserve the beneficial bacteria there, but stop any further fermentation. Use your kraut like any kimchi. It is suitable for salads or sandwiches.
Orignal From: How to make pickled vegetables at home
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