When cabbage and salt are combined and massaged to create the brine, the natural occurring bacteria during the fermentation period creates #sauerkraut translated as ”sour cabbage ” in German, but the flavor is also earthy, salty, and unique .
You can use any kind of cabbage if you want as the base of your sauerkraut, green, purple, red, nappa cabbage etc, you can also try adding shredded carrots, garlic, and explore different flavors.
You will need..
1 medium head cabbage
1 tbsp Himalayan salt
1 preserving jar
1-Remove one whole outer cabbage leaf and set it aside .
Cut the cabagge in half and Remove the core, slice into fine ribbons, (preferable using a mandolin )
2-In a bowl combine cabagge and salt and mix well to distribute the salt evenly .
3-with your hands, massage the cabagge shreds, mashing and squeezing them until the cabbage releases a significant amount of liquid.
4-Transfer the mixture to the jar ( previously sterilized )and press down until the cabagge sits below the surface of the liquid .
5-Insert the reserved whole cabbage leaf into the top of the jar and tuck it around he mixture to keep any small bits from floating to he surface.
6-Place a small jar upside down on top and or with your hands press down firmly ( to keep the mixture submerged)
Close jar tightly and let the Ferment process begin for about 3-4 days opening the lead time to times to allow gasses to scape .
And ferment at room temperature, refrigerate once you are satisfied with the level of fermentation.
You can enjoy sauerkraut on topografía sándwiches , salads , poke bowls etc .