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sauerkraut

Sauerkraut

  • Brine: Dissolve ½ tablespoon of salt into 250ml of boiling water. Top up to 500ml with cold water later when you need it.
  • One good size cabbage makes about 2kg of chopped cabbage. 3kg of chopped cabbage is a bit too much for the crock, so stick with one big cabbage.
  • Use the finest chopping blade on the blender.
  • Use the smaller shoot & spacer to get closer to the blade.
  • Full the shoot, full speed, squash down for best results.
  • Wearing gloves is definitely much better.
  • Stock pot works well for mixing.
  • One tablespoon of salt per kg of cabbage.
  • 3 weeks is more than enough for fermentation.
sauerkraut.txt · Last modified: 2022/07/03 03:24 by stephen