You need 2 ingredients to make good Sauerkraut. All you need is salt, and cabbage.And with Oktoberfest being here, now is the perfect time to start some. Sauerkraut takes the cake when it comes to super easy fermentation at home. It truly is the definition of a low effort ferment that goes by quickly.
Recipe: https://www.joshuaweissman.com/post/sauerkraut
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So.. I just did this. But… after really kneading and working the cabbage good and hard with my hands for about 4 to 5 minutes… I hot practically no liquid. Maybe a teaspoon. What happened? Do I need more salt? More time?
And what happens if you are too stupid to weigh the cabbage then weigh the salt and figure out the math of 2% ?
Can I use canning salt? I have a bunch of like to get rid of.
I don't do grams.
No plastic . Plastic particles are now found to shed in food.
If I want to use a water sealed fermenter jar, will it burp itself?
Oh, yes, Keanu Reeves❤❤
fruck off ,,, about how much salt per head ,,, dick head
came back to video to make sure the initial mix is supposed to be bubbly on top. Glad it wasn't just mine
Not sure why everyone making it more complicated than it has to be. Chop cabbage, stuff it in a glass jar with a lid and add salt. close it and shake it around for a while then open the jar once a day to let any pressure out as the fermentation starts. shake a bit more .
I never get any mold or any funny stuff going on with the fermentations.