Jo’s Raw Sauerkraut Jo’s been creating a lot of great things this month, most recently this very simple sauerkraut. Homemade sauerkraut is also a fun recipe to teach to kids. Since many of the online recipes are for large amounts of sauerkraut, Jo's sized down this recipe for home use. Yield: makes approximately 1 quart
Ingredients:
1 pound of cabbage
1 tablespoon of sea salt
*save a few outer leaves and set aside before slicing the rest
Directions: Use a knife, mandolin or food processor to thinly slice the cabbage. Add to a large bowl and sprinkle with salt. Mix with both hands and massage the cabbage 4 to 5 minutes to get juices going for the brine. Don’t be afraid to be firm with the cabbage. Massaging it releases its water content and allows the creation of brine. Put into a clean glass jar and press cabbage down with wooden spoon or your knuckles. The juice will rise up; the cabbage needs to be covered by the brine. Put the whole leaves that you set aside earlier on top of cabbage inside the jar. If needed, add some filtered water and pack down so the brine covers cabbage. Cover with lid and set on counter for 3-7 days or until it tastes tangy and sour. Then refrigerate. Baker’s Notes: The photo is a combo of green and purple cabbage. You can use either or both. You can also add options like garlic, caraway, dill, and bok chow. | 