Sauerkraut In A Jar Food

SAUERKRAUT IN A JAR

Steps:

• shred the cabbage using a food processor or mandolin slicer and place it into a large bowl
• sprinkle the cabbage with sea salt and set aside for about 10 minutes to allow cabbage to release water
• once the cabbage starts to release water, use your hands massage the cabbage for a few minutes to expel more water
• stuff the cabbage into a 1-quart mason jar pressing down with your hands as you go
• once all of the cabbage is in the jar continue to press until liquid covers all of the cabbage
• place a smaller glass or weight onto the top of the cabbage
• cover the jar loosely and allow it to sit at room temperature for 5 to 10 days.
• NOTE: fermentation will happen faster in warmer temperatures and it will take longer in cooler temperatures

SAUERKRAUT

Steps:

• Wash and chop (or shred) cabbage. Pack jars tightly with cabbage.
• Add vinegar, sugar and salt to each jar.
• Pour boiling water into jar to cover. Place lids on jars tightly.
• This will be ready to eat in about 3 weeks. Stays fresh and crisp for years. No need to seal lids--the salt preserve the cabbage, some jars seal anyways.