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Hundreds (maybe even thousands) of years ago, people discovered that if they used salt, they could preserve food harvested in the fall for use during the winter. One ...
Supplies: A clean glass jar A head (or more) of cabbage A knife Cutting board Sea salt Measuring spoons (not shown) A big bowl (not shown) Plastic bag ...
Rinse off any dirt, but do not wash the cabbage. It naturally has a bacteria that will cause the fermentation process, so don’t wash the bacteria away. Remove ...
Place the finely sliced cabbage in a large bowl.
Add about 1 Tbs. sea salt for each pound of cabbage (the cabbage weighed just under, 3 lbs. so I added 3Tbs. of salt).
With your impeccably clean hands mix the cabbage and salt together. Do this for about 3 minutes. Liquid should be coming from the cabbage.
Carefully pack the cabbage into the clean jar. Packing it tightly using your knuckles to push it down. Pack it all in.
Place the saved outer leaves on top of the cabbage in the jar.
Place the empty plastic bag on top of the leaves with the opening outside the jar. Add enough water to the bag so that the weight of the ...
Use the twist tie (or what ever) to close off the bag.
Cover the top of the jar, to prevent unwanted yeast or other bacteria from getting in. Let is set of 7 days. During the 7 days check the ...
Here we are 7 days later. They color has changed a little, but the test is in the tasting.
Yum! Put it in the fridge, to slow the fermenting process. I grew up with sauerkraut and sausage. Yes, that will be lunch tomorrow. Enjoy!
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