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Sauerkraut

Sauerkraut has just 20 calories and provides 12 percent of the daily recommendation for vitamin C.  The downside is, it is fairly high in sodium.
For long term storage it can be frozen or water bathed.
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Course: Preserves
Ingredients Method Notes

Ingredients
  

  • 1 Medium Cabbage
  • Salt

Method
 

  1. Sterilise Agee jar(s), lid and weight
  2. Remove outer leaves (DO NOT DISCARD) of cabbage and wash then shred into a bowl.
  3. Weigh the cabbage.  You will need 2.5% of the weight of the cabbage in salt (for every 100 grams of cabbage, add 2.5 grams of salt)
  4. Add salt to cabbage and rest for at least 2 hours (can be as long as 12 hours)
  5. Pound the cabbage, kneading it until the juice runs freely
  6. Pack into jars pushing down to remove any air pockets leaving around 4 to 5 cm at the top of the jar.
  7. Using the outer cabbage leaf top off the mix and add a weight.
  8. Close jar with an airlock and place in a cool dark place.
  9. Fermentation will start in 2-3 days and be finished after 2-3 weeks.  It is finished when it it tastes tangy or using a pH testing strip has a pH of 4
  10. Switch the airlock lid for a standard one and refrigerate

Notes

Water bathing times for Sauerkraut
  Process Time at Elevations of
Style of Pack Jar Size 0 - 305 m 306 - 915 m 916 - 1830 m Above 1831 m
Hot Pints 10 min 15 15 20
Quarts 15 20 20 25
Raw Pints 20 25 30 35
Quarts 25 30 35 40