1 head of medium-sized white cabbage, finely chopped
2-3 tablespoons kosher or regular salt
2 large jars or containers (preferably glass)
Remove the outer leaves of the cabbage and wash them. Finely chop the cabbage in a food processor or with a knife. Place the chopped cabbage in a large bowl, sprinkle with salt and mix. Apply some pressure with the back of a wooden spoon and mash the shredded cabbage until the cabbage begins to lose its juice. You can also let the salted cabbage sit for a couple of hours to let the juices out. Then, fill the glass/plastic containers well with the cabbage, making sure it is all covered in its own juice. The secret here is to smother the cabbage in its own juice. So, it is necessary to remove the air (oxygen) from the cabbage for a good fermentation process. Press from the top to fill in as much cabbage as possible. Place a clean weight on top to smother the cabbage. I filled a clean plastic bag with water and used it as a weight on top. You can cover the top with a tea towel or any other clean cloth to avoid contamination. Do not cover the top with the lid.
Store it in a dark and cool place. If the place is cold, fermentation will take place in 2-3 weeks. If it is warm/at room temperature, it will be ready to eat in 10-15 days. Once ready to eat, store it in the refrigerator.
ENJOY
TURKISH
1 head medium white cabbage, finely chopped
2-3 tablespoons of salt
2 large jar/jar (preferably glass)
Remove the outer leaves of the cabbage and wash them. Finely chop in a food processor or with a knife. Place the chopped cabbage in a large bowl, add the salt and mix. Apply pressure to the cabbage by pressing it with the back of a wooden spoon. Over time the cabbage will release its water. If you wish, you can let the cabbage rest for a few hours and wait for it to release the water. Then, fill the cabbage tightly into the jars or containers by pressing them firmly. For good fermentation, the trick is to cover the cabbage with its own juice and stop the cabbage’s contact with the air. Fill the jars and press them with a spoon to ensure they are completely covered with water. Place a clean weight on it. I put some water in a clean plastic bag and placed it on top of the jars full of cabbage. You can cover the jars with a clean cloth. Leave the jars to ferment in a cool, dark place without covering them.
If the environment is cold the fermentation will last 2-3 weeks, if warm or at room temperature, 10-15 days. Subsequently your sauerkraut will be ready for consumption. You can store it in the refrigerator.
ENJOY YOUR MEAL
