Eating Healthy with Sauerkraut: Fermented Foods & Digestion | eHow.com
Okay, so i don't like sauerkraut but my Pa does. He had mentioned to me about wanting some sauerkraut and how it'd be nice if I could figure out how to make it. Well, we got a book about fermenting foods, preserving foods in oil and vinegar without freezin' or cannin'. This video above is actually one that my Pa sent me after I had decided what recipe I was gonna go by. I already have the sauerkraut fermenting right, now but I looked at the video today and found out it is pretty similar to what I did. Here is what I did:
SAUERKRAUT IN GLASS JARS:
Firm cabbage Scald the jars and rubber seals. Grate the cabbage and pack it firmly, adding some
of the bay leaves or juniper berries as you fill them.
10 juniper berries or Top off eech jar with one tbs of course sea salt and a bit of hot, unchlorinated
1 or 2 bay leaves water. With very juicy cabbage, only a few spoonfuls of water are needed.
Close each jar with it's rubber seal. Let Stand for 2 to 3 days in the kitchen
1tbs coarse sea salt then store in cellar(we don't have one but you can store somewhere nice and cool
per jar of cabbage like the garage or a cool room). Wait one month before eating.
Hot water The woman who gave this recipe also prepares her pickles this way.
sliced if they are large, but stored in smaller jars.
1qt glass jar w/rubber