Brett-EDH
TVWBB Olympian
Wanted some natural probiotics. And really wanted some fresh kraut.
So homemade sauerkraut it is.
Beyond simple to make. Sliced cabbage and 2% of the cabbage’s weight of kosher salt.

Salt weight:

Big work bowl of sliced cabbage

Work that salt into the cabbage and massage the cabbage with your hands. Then putting a non-reactive vessel, along with two crushed bay leaves. Then yam down the cabbage with the back of a wooden spoon. The objective is the get the cabbage to release its water.

When fully tamped down, create a smooth top layer.

I’ll watch this for a few hours to ensure I have liquid coating the cabbage. If not, I’ll make a 2% water brine so I can cover the cabbage and will the make a ziplock of 2% water brine as a weight to ensure the cabbage stays in the brine.
Don’t want to grow any botulism here
So homemade sauerkraut it is.
Beyond simple to make. Sliced cabbage and 2% of the cabbage’s weight of kosher salt.

Salt weight:

Big work bowl of sliced cabbage

Work that salt into the cabbage and massage the cabbage with your hands. Then putting a non-reactive vessel, along with two crushed bay leaves. Then yam down the cabbage with the back of a wooden spoon. The objective is the get the cabbage to release its water.

When fully tamped down, create a smooth top layer.

I’ll watch this for a few hours to ensure I have liquid coating the cabbage. If not, I’ll make a 2% water brine so I can cover the cabbage and will the make a ziplock of 2% water brine as a weight to ensure the cabbage stays in the brine.
Don’t want to grow any botulism here
