Sauerkraut: Difference between revisions
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| Line 3: | Line 3: | ||
Half Gallon Batch: | Half Gallon Batch: | ||
* 5 pounds cabbage | * 5 pounds cabbage | ||
* 7.5 teaspoons salt (1.5 tsp/lb) | * 7.5 teaspoons salt (1.5 tsp/lb) (2.5 T) | ||
* 1 Tablespoon caraway | * 1 Tablespoon caraway | ||
* 1/4 teaspoon coriander seeds | * 1/4 teaspoon coriander seeds -> 1/2 t | ||
* 1/2 teaspoon cayenne powder | * 1/2 teaspoon cayenne powder -> 1.25 t | ||
Shred cabbage, layer and crush with layers of seasoning. Start crushing after the first couple layers. When all the cabbage is in, keep crushing it until the liquid is higher than the vegetable matter. Store covered in the dark at room temperature for 7 - 10 days. | Shred cabbage, layer and crush with layers of seasoning. Start crushing after the first couple layers. When all the cabbage is in, keep crushing it until the liquid is higher than the vegetable matter. Store covered in the dark at room temperature for 7 - 10 days. | ||
Latest revision as of 17:39, 9 December 2024
Ingredients
Half Gallon Batch:
- 5 pounds cabbage
- 7.5 teaspoons salt (1.5 tsp/lb) (2.5 T)
- 1 Tablespoon caraway
- 1/4 teaspoon coriander seeds -> 1/2 t
- 1/2 teaspoon cayenne powder -> 1.25 t
Shred cabbage, layer and crush with layers of seasoning. Start crushing after the first couple layers. When all the cabbage is in, keep crushing it until the liquid is higher than the vegetable matter. Store covered in the dark at room temperature for 7 - 10 days.