With Instructables you can share what you make with the world and tap into an ever-growing community of creative experts.
share what you made with text, photos, video, and files
gather your favorite instructables together
Hundreds (maybe even thousands) of years ago, people discovered that if they used salt, they could preserve food harvested in the fall for use durin...
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) P...
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 a...
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 water will...
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 sauerkrau...
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!
How to make Sauerkrautby t.rohner
Ukrainian Style Sauerkrautby lolifer
Cultured Cabbage Smoothieby hanlin_y
Kimchee Party! A recipe and a primer on fermentationby Berkana
[Collegiate Meals] How to Make Sauerkraut by trebuchet03
Kim-kraut? sauer-chi? Sriracha Slaw ! ! !by l8nite
Tsukemono / Hakusai no Shiozuke / Japanese Pickled Cabbageby megmaine
Making Kimchiby laureneliz
Fermented Purple Sauerkrautby karalalala
Seaweed Kimchiby Maria Finn
Download our new apps for iOS, Android and Windows 8!
© 2014 Autodesk, Inc.
By clicking "Create Account" you are indicating that you have read and agree to the Terms of service.
Already a member? Login »
Enter the email associated with your account and we will send you your username and a temporary password.
Not a member? Sign Up »