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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 12 |
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You decide by taste when it is ready Ingredients:
s shredded cabbage |
3 tablespoons sea salt) |
Directions:
1. Shred cabbage finely. I use my ceramic Crock Pot insert or you can use a Clay Pot. Mix cabbage and salt with your hands. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage and this creates the brine in which the cabbage can ferment and sour without rotting. Fermentation will be complete in 10 to 12 days. Cover kraut with a plate or some other lid that fits snugly inside the crock. Place a clean weight on the inside . This weight is to force water out of the cabbage and then keep the cabbage submerged under the brine. Cover the whole thing with a cloth to keep dust and criters out. Check the kraut every couple of days and Skim off the surface.Taste the kraut. Generally it starts to be tangy after a few days, and the taste gets stronger as time passes. I sometime add Caraway seeds.
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