Sauerkraut II
Ingredients
Directions
Prepare the cabbage
Remove old leaves from the cabbage heads.
Quarter heads and cut out the cores.
Shred cabbage.
Put cabbage and salt in large pan and mix with hands.
Ferment
Gently pack into crock using a potato masher.
When crock is nearly full, cover with cloth, plate, and weight.
Check daily and remove scum.
Seal and process
Seal the kraut with paraffin wax.
Seal in sterilized glass jars, adding enough brine to fill the jar.
Process for 15 minutes below boiling point.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Cabbage
- Forms the bulk of the kraut and supplies the sugars and texture that ferment into sour flavor.
- Salt
- Draws water out of the cabbage to make brine and suppresses spoilage microbes while fermentation proceeds.
The step that matters
Check daily and remove scum. Surface scum is typically yeast or mold growing where the cabbage is exposed to air. Removing it daily keeps the ferment clean, while the submerged kraut stays protected under brine.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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