|Use 1 1/2 Tablespoons of Salt for 1 Medium Head of Cabbage|
I recently decided to try making homemade sauerkraut for the first time.
After reading a bit about the process and making my intentions known, my husband asked if I was going to bury it in the backyard.
Although it is a bit "from the old country" of me to make my own sauerkraut, I didn't need to go back quite that far.
I was able to make safe, delicious, just-the-right-amount sauerkraut using 3-piece airlock fermentation lids sold by Quality Reliable Products.
I started by
- chopping a medium head of cabbage into small bits,
- stirring it by hand in a large mixing bowl with 1 1/2 tablespoons of sea salt until it got juicy, then
- packing it down into 2 large-mouth mason jars using a small jelly jar and a wooden spoon.
Using Fermentation Lids
The next steps included
- screwing down the airlock lids,
- slowly twisting the airlocks into the holes in the lids, then
- carefully filling the airlocks half full of water so that none of the water got into the jars and lastly,
- fitting the lids onto the airlocks and placing the jars in a safe storage area for about 4 weeks.
More About Sauerkraut
Now, according to this very thorough sauerkraut-making post by Lea from Nourishing Treasures and posted on the Food Renegade blog by