21/01/2024
How my grandparents taught me how to make sauerkraut...
They would hollow out the core (middle) of a head of cabbage, fill the core with salt
Fill a bucket (that has a cover like an ice cream bucket) of brine water, place the cabbage in the brine salt end up, making sure the brine covered it completely, put the cover on and leave it.
After about three weeks you have sauerkraut.
Plus it stays good for up to two years, as long as it is continuously submerged in the brine without refrigeration!
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The basic ratio of salt to water for a brine is 4 tablespoons of kosher salt per 1 quart (4 cups) of water. If you are using fine table salt, reduce the amount to 3 tablespoons
