At temperatures between 70oF and 75oF, fermentation will take 3 to 4 weeks.
At 60oF to 65oF, fermentation will take 5 to 6 weeks.
The sauerkraut is ready when it has a slightly crunchy texture and pleasantly tangy flavor.
Credit: Jason Donnelly
Quarter the cabbage heads lengthwise and remove the cores.
Finely shred 2-1/2 pounds of cabbage with a mandoline,food processor, or large chef’s knife.
Add the pickling salt and sugar and toss the cabbage in the mixture using very clean hands or tongs.
Let the mixture stand for 10 minutes.
Spruce up your sauerkraut with sweet, spiced flavorusing apple and caraway seeds.
Let the mixture stand at room temperature throughout the process.
If any discolored cabbage appears at the top, remove and discard it.
Can the Sauerkraut and Enjoy
Transfer undrained sauerkraut tocanning jarsor airtight containers; seal and label.
Store in the refrigerator for up to 2 months.
2,000 calories a day is used for general nutrition advice.
