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Collection: Cabbage
Recipe By: Ed Nordstrom
Homemade Sauerkraut
Ingredients
- INGREDIENTS
- 5 1/2 lbs head of cabbage
- 1 tablespoon salt
Directions
- Remove the outer leaves of the cabbage
- Cut the cabbage in quarters through the stem
- Cut off the stem core, discard the bottom inch, and save the rest for cabbage soup
- Slice each quarter into pieces to fit into the processor feed tube
- Using the thin slicing disc, process the cabbage pieces
- Transfer to a very large bowl
- Sprinkle on the salt, and with clean hands mix it into the cabbage
- Let stand for an hour or two, then mix again
- Pack the cabbage into gallon or 2 quart jars until they are full
- Press sauerkraut down with a wooden spoon to release gas
- Put the lid on loosely to allow the gas from fermentation to escape
- Place the jars in baking pans to catch any overflow
- Allow to ferment for 7 days.
- Serve uncooked for maximum benefit for gut health
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