🍽️
German
Sauerkraut
Two-ingredient lacto-fermented cabbage. Just cabbage and salt, transformed over 2 weeks.
20 min
Total time
16
Servings
20 min
Prep
beginnersnackvegangluten-free
Source: Famishly Kitchen
Ingredients
16 servings
- 907.2 g green cabbage
- 1 tbsp per pound of cabbage kosher salt
Make it your way
Instructions
- Step 1.Shred cabbage thinly. Weigh it.
- Step 2.Toss with 1% of its weight in salt.
- Step 3.Massage 10 min until it releases enough liquid to cover itself.
- Step 4.Pack tightly into a jar. Press down so liquid covers cabbage.
- Step 5.Cover loosely. Ferment at room temp 1-4 weeks. Burp daily.
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