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Sauerkraut Recipe

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I am posting the link or you can google
How to Make Sauerkraut and bring up one from Nourished magazine which I think is good.
It is fairly labour intensive but can last for weeks if not months.. I have an ancient shredder but a smart one might be easier..
18- 24 is optimum temperature so quicker in hot weather , longer in cold.
We like to "Burp" the kraut once a day i.e. let out excess gas while it is fermenting in first week.
Little bit of trial and error but it is fun.

The link is
http://editor.nourishedmagazine.com.au/articles/how-to-make-sauerkraut
 
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Hi Cort,
Depending on temperature, type and freshness of cabbage etc there can? be a build up of gas at the top of the jar..To alleviate the pressure (if you see X.S. gas just slightly open the jar for a couple of seconds..No need to open jar if you see no gas..Usually takes a few days for any gas to appear... Good Luck