licencieux: (wait for the cream)
My sauerkraut is in stage one. Hopefully it comes out well, but in any case here's the recipe. It is a Russian one, which I received from my friend's mom.

Components:

3 lb head of cabbage. Get the whitest cabbage you can find in the store.

1 large carrot.

35 grams of non-iodized salt.

2 tablespoons of sugar.

Clean the cabbage of the outside leaves and remove the stem. Shred the cabbage. Grate the carrot with a coarse grater. Add the salt and the sugar, and then stir with your hands until it starts to give off juice. Pack tightly into a pot, and put a plate on top of it. Place a weight on top of the plate to press down on the sauerkraut. Cover the pot with a towel or something else to prevent contaminants from getting in, and let it sit in a warm place (room temp should be ok) for 2-3 days.

On the third day, dig holes in the cabbage with a chopstick (or a like utensil) to release the gases that are built up. You can also transfer the sauerkraut to a bowl in order to get it to give up the ghost, so to speak. If you do that, transfer it back to the pot. Let it sit in the fridge for another 2-3 days. Then you can store for later use, or put it in soup(which is what I'm going to do) etc.
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Bacchantes

July 2014

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