Mmmmm, Dinner

First- Be sure to read all 5 of today's posts. I have been very busy.

So, how can one call themselves a cook and not have something fermenting in the basement? I figure you can't, so I started some sauerkraut.

One only needs three things to make sauerkraut. First, salt and cabbage:
Second, limoncello:

Start by shredding the cabbage very thinly:

For every five pounds of cabbage you need 3 Tablespoons of salt. But, you want to salt it a little at a time.

You want to mix it up and really rub the salt into the cabbage, causing the cabbage to release liquid.

Once you get it all mixed, you pack it into your fermenting vessel very tightly. You really want to pack it down.

The vessel:

The packed down cabbage:

After it is all tightly packed, place a cloth over the cabbage. On top of that goes a tight fitting plate to keep it all under its juices. On top of that is a bag of water to weigh it all down.

Then you put it in the basement for three weeks. I will have to scrape off any scum every couple days and make sure it doesn't get nasty. Then I will be able to can it for enjoyment all year long. Exciting.

Labels: cabbage, canning, sauerkraut