Kraut

The best kraut is home made. The process is super simple, the worst part is the wait.

• 3 lb Head of Cabbage
• 5 tspn Salt
• 1 tbspn Caraway Seed

1. Clean everything!
2. Remove outer leaves of cabbage. Save.
3. Core cabbage and rinse
4. Shred Thinly
5. Mix with salt and caraway. Let sit 15 minutes
6. Massage for 5 minutes
7. Pack into fermenting crock. Cover with outer cabbage leaf and a stone.
8. Check after a 24 hours, add water if not submerged
9. Let sit 2 - 4 weeks at 65°F to 75°F degrees.

Length of fermentation may need to be adjusted by temperature. A 2 - 3 lb. head seems to ferment in two weeks at optimal temperatures. Colder may need to add a week. Warmer risks spoilage if left to ferment over two weeks.

Linked References

• cookbook
  
  • [[Kraut]]