How to make Sauerkraut (easy recipe)
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Making sauerkraut it's so simple and delicious.
In this video you will learn to make it so you won't need to buy it again.
First of all, wash your hands very well.
1. Cut the cabbage into “shreds”, depending on how thick you like your sauerkraut. I cut them about 1/2 to 1 cm.
2. Add 2% of the weight of the cabbage in salt. Ideally a good quality salt, not ultra processed.
3. Mix, squeeze with your hands until liquid is released. After about 15 to 20 minutes, it releases plenty of liquid, enough to cover the cabbage.
4. Place in a very clean jar with a weight on top, which can be glass, ceramic or even a bag with a little water, so that the cabbage is always covered by the liquid.
5. Let ferment for at least 7 days. It must be checked frequently to make sure that it is still well covered by the liquid. You can keep tasting it until you find the point where you like it the most, since fermentation depends on many factors, such as temperature. I usually leave it between 10 to 15 days. With this same recipe you can create a combination such as cabbage with carrot, cabbage, carrot and ginger, cabbage and apple, etc. I hope you like it ✌🏻