Sauerkraut Super Simple MMB

10
Melanie B

By
@MelBelle

This is a variation from another recipe I was given. I’ve attached a photo of the recipe also.
Note: you can use all the same type of salt of you prefer.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-10
Prep:
1 Hr 30 Min
Method:
No-Cook or Other

Ingredients

  • 2
    cabbage head
  • 1 Tbsp
    sea salt
  • 1 Tbsp
    himalayan sea salt
  • BRINE

  • 1 Tbsp
    himalayan sea salt
  • 1 Tbsp
    sea salt
  • 2 Tbsp
    raw apple cider vinegar
  • 1/2 gal
    water

How to Make Sauerkraut Super Simple MMB

Step-by-Step

  1. 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.
  2. Core & shred the cabbage.
    I like to use the slicing blade on my food processor.
  3. 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.
  4. While the cabbage & salt are resting, make the brine.
  5. Mix all the brine ingredients together well.
  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.
  7. Stir the brine mixture one more time & fill the jars. Leave about 1 inch head space.
  8. Wipe the mouth of the jars to get off any bits of cabbage. Tighten the lids, and gently shake each jar.
  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.
  10. 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.
  11. After 10-14 days, your cabbage should be sufficiently wilted.
    Tighten the lids & place in the refrigerator. Refrigeration will stop the wilting process.
  12. The jars will keep in the fridge for about 6 months.

Printable Recipe Card

About Sauerkraut Super Simple MMB

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Other Tag: Healthy



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