Sauerkraut recipe
originally posted by phil : http://www.kickas.org/ubbthreads/showflat.php?Cat=0&Number=231695
I personally use a few, the most common one I make is just using a 2litre clamp jar. I enough cabbages by estimations to fill the jar to almost 80% full. Then I use a food blender for ease and use the shredding disc to shred the cabbages, sometimes I mix in about 4oz water. I add the contents to a bowl and mix in about 3tbls of celtic salt. I then put the mixture into the 2lt jar, clamp the lid on. I leave that for 3-7 days, just till it looks ready then transfer to jam jars. Sometimes I then leave the jam jars out for longer if not I put them all the in fridge and it keeps forever. Other recipes are using whey from kefir or yogurt strained, less salt or using a veg starter culture. It can turn bad in the first few attempts, it may take a few times to get things right just try and keep things fairly clean. Usually though the salt keeps bad things at bay until the good guys take over.
