larry_stewart
Master Chef
Ive been making Sauerkraut for years now using the same basic recipe.
- Shred the cabbage
- Sprinkle in salt, and massage it into the shredded cabbage
- Let it sit
- Pack in a jar making sure the cabbage s submerged completely under the liquid level
- Add pre made brine to cabbage if not enough liquid to cover the cabbage.
( I think its 1 tsp of salt to 1 cup of water).
Ive been doing it this way for years, it always comes out good, but always have to make and add the extra brine, as the salted cabbage never yields anywhere close to the amount of liquid needed to cover the cabbage ( maybe a few Tbs at most).
Honestly, I dont care cause the end product is always good, but the way the author talks about it in the recipe, it seems like not having enough liquid from just the salted cabbage is rarity. Am I doing something wrong in a 2 ingredient recipe
- Shred the cabbage
- Sprinkle in salt, and massage it into the shredded cabbage
- Let it sit
- Pack in a jar making sure the cabbage s submerged completely under the liquid level
- Add pre made brine to cabbage if not enough liquid to cover the cabbage.
( I think its 1 tsp of salt to 1 cup of water).
Ive been doing it this way for years, it always comes out good, but always have to make and add the extra brine, as the salted cabbage never yields anywhere close to the amount of liquid needed to cover the cabbage ( maybe a few Tbs at most).
Honestly, I dont care cause the end product is always good, but the way the author talks about it in the recipe, it seems like not having enough liquid from just the salted cabbage is rarity. Am I doing something wrong in a 2 ingredient recipe