Making Sauerkraut From Napa Cabbage Food

EASY DILL SAUERKRAUT

Steps:

• Prep the napa cabbage by rinsing away any visible dirt, removing the outer leaves and trimming off the stem. Set leaves and stem aside for later.
• Shred the napa cabbage.
• Place half of the cabbage in a large bowl or pot and add half of the salt. Massage the cabbage until it begins to sweat. Add the remaining cabbage and salt and then repeat the massaging process.
• Roughly chop the dill.
• Add the dill to your cabbage and mix to combine.
• Pack your jar with the cabbage and dill mixture. Leave about 1-2" of head space.
• Place fermenting weight or outer leaves and stem on top to be sure everything is submerged in brine.
• Cap or place an airlock device on jar and leave sit at room temperature for 3-4 weeks.

QUICK SAUERKRAUT

Steps:

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover, and cook over medium, stirring occasionally, until cabbage is tender, 30 to 35 minutes (if bottom of pan starts to brown, add 1/4 cup more water). To store, refrigerate up to 2 weeks.

SAUERKRAUT MADE FROM CHINESE CABBAGE

Steps:

• Shred lower part of cabbages with a cabbage shredder and upper part with a knife on a cutting board.
• Add 1 pound of salt to 40 pounds of cabbage (or 1 teaspoon salt per quart of Chinese cabbage), pack in quart jars and press down tightly.
• Place covers on the jars, but leave loose for the gas to escape.
• Because some of the juice will overflow, it's a good idea to place the jars in enameled pans until the fermentation is over.
• When fermentation ceases (after about the 4th day, if the weather isn't too cool), seal the jars tightly and store in a cool, dark place.