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<blockquote data-quote="Blackhawk" data-source="post: 153875" data-attributes="member: 16042"><p>Kraut, is ridiculously easy to make, dirt cheap and really good!</p><p></p><p>Use clean utensils and clean hands.</p><p></p><p>You need to chop or shred a bunch of cabbage. a dense medium-large sized head will fill a quart size wide mouth mason jar., can shred with food processor or knife and cutting board. Keep it pretty coarse, not a fine shred</p><p></p><p>Put it in a large mixing bowl and add a tablespoon of salt (NOT iodized... iodine inhibits fermentation), toss it to mix in the salt.</p><p></p><p>let it sit an hour or so, then squeeze and mash it by hand. You may want to repeat this step a couple-few times over a couple hours. The salt will cause the cabbage to sweat out the water it holds. You want it to become very wet. Once you have a good amount of juice, pack it into the jar and mash it down well. Best to top the jar off. you want the cabbage completely saturated and essentially covered by the juice, and you don;t want oxygen in there. The fermentation will create CO2 which prevents oxidation.</p><p></p><p>Put the lid on LOOSELY, and set the jar on a plate to catch runoff. Set it in a room temperature place for at least 3 days. You should see some of the fluid bubble out under the lid. </p><p></p><p>At 3 days, it is very fresh and tangy, but you can let it keep fermenting it a long while if you choose. Then keep it in the fridge. This kind of fermentation is essentially old world preserving of the vegetable. With the salt, and fermentation it can stay fresh a good while.</p><p></p><p>You can also add other veggies to the jar. I like fermented beets and carrots in the kraut.</p></blockquote><p></p>
[QUOTE="Blackhawk, post: 153875, member: 16042"] Kraut, is ridiculously easy to make, dirt cheap and really good! Use clean utensils and clean hands. You need to chop or shred a bunch of cabbage. a dense medium-large sized head will fill a quart size wide mouth mason jar., can shred with food processor or knife and cutting board. Keep it pretty coarse, not a fine shred Put it in a large mixing bowl and add a tablespoon of salt (NOT iodized... iodine inhibits fermentation), toss it to mix in the salt. let it sit an hour or so, then squeeze and mash it by hand. You may want to repeat this step a couple-few times over a couple hours. The salt will cause the cabbage to sweat out the water it holds. You want it to become very wet. Once you have a good amount of juice, pack it into the jar and mash it down well. Best to top the jar off. you want the cabbage completely saturated and essentially covered by the juice, and you don;t want oxygen in there. The fermentation will create CO2 which prevents oxidation. Put the lid on LOOSELY, and set the jar on a plate to catch runoff. Set it in a room temperature place for at least 3 days. You should see some of the fluid bubble out under the lid. At 3 days, it is very fresh and tangy, but you can let it keep fermenting it a long while if you choose. Then keep it in the fridge. This kind of fermentation is essentially old world preserving of the vegetable. With the salt, and fermentation it can stay fresh a good while. You can also add other veggies to the jar. I like fermented beets and carrots in the kraut. [/QUOTE]
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