I picked cabbage today to make sauerkraut tomorrow. I am following instructions on the attached video. This recipe is 100 times better flavor than kraut made with vinegar.
Sauerkraut
- Thread starter gary350
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I love this video friend. Thank you for sharing.
I do my sauerkraut basically the same way except I don't add any spices or use a pounder. I use a 5 gallon bucket, a plastic plate that fits the diameter of the bucket with holes drilled in it for the piston in which I just press down with my hands, and then a butter bowl of sealed water for the weight on top. Keep the cabbage under water and just sit the bucket lid on top and do not seal it. Let it ferment for at least 2 weeks and scoop any moldy looking stuff off the water after several days.
It is really good. Mine molded after a month or so in the fridge so I canned what extra I had but sadly that also kills the probiotics but still very good salty stuff.
It is really good. Mine molded after a month or so in the fridge so I canned what extra I had but sadly that also kills the probiotics but still very good salty stuff.