sauerkraut super simple mmb

How To Make sauerkraut super simple mmb

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  Other items you’ll need: A really large bowl 8 to 10 pint size canning jars with lids. The number of jars will depend on how big you our heads of cabbage are.
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  2

  Core & shred the cabbage. I like to use the slicing blade on my food processor.
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  Put the shredded cabbage in the large bowl and sprinkle with the first 2 tablespoons of salt. Massage the salt into the cabbage for about 5 minutes. Let it sit for 15 minutes.
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  4

  While the cabbage & salt are resting, make the brine.
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  5

  Mix all the brine ingredients together well.
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  6

  When the 15 minutes is up, pack the cabbage into the jars. You want to o fill them about 2/3 full. Push the cabbage down.
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  7

  Stir the brine mixture one more time & fill the jars. Leave about 1 inch head space.
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  8

  Wipe the mouth of the jars to get off any bits of cabbage. Tighten the lids, and gently shake each jar.
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  9

  Find a cool place to set your jars for the next 10 -14 days. I use my clothes dryer. Once you have your jars in place, unscrew the lids and let them just sit on the jar. NOTE: make sure the cabbage stays below the liquid. If the cabbage expands, as it will sometimes, make another half a batch of brine and pour over the top of it so there is always brine over the cabbage. Otherwise you could grow mold.
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  Every other day, tighten the lids & gently shake the jars, then unscrew the lid. If you leave the lids tightened, there is a good chance your jar could explode.
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  After 10-14 days, your cabbage should be sufficiently wilted. Tighten the lids & place in the refrigerator. Refrigeration will stop the wilting process.
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  The jars will keep in the fridge for about 6 months.
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