SAURKRAUT
This recipe is from Martha Stewart magazine. She recommended using Bormioli jars they are the ones with the lids attached to the jar by a wire and a hinged closure.
Provided by Deb Mattson
Categories Vegetable
Time 1h
Yield 4-6 pints
Number Of Ingredients 2
Steps:
- In a large bowl shred cabbage , add sea salt. Let stand 20 minutes .
- Massage cabbage for 5 minutes to release brine. Pack into pint jars, making sure the brine covers the cabbage by 1 inch and there is 1 - 2 inches space above the brine at the top of the jar. Fold and push 1 cabbage leaf into the jar to release the brine.
- Close jars and set into a baking pan or other container to prevent spillage. Let stand in a cool dark place for 5 days. Slowly release the air from the jars making sure liquid does not spill out. Reseal immediately and let stand another 5 days. Repeat this procedure another 2 times. 20 days all together.
- Your saurkraut is now ready.
Nutrition Facts : Calories 56.8, Fat 0.2, SaturatedFat 0.1, Sodium 476.9, Carbohydrate 13.2, Fiber 5.7, Sugar 7.3, Protein 2.9
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