Start with a nice home grown organic cabbage...remove outer leaves and rinse off any dirt. Try not to get too much water into the inside of your cabbage.
|Boiling water used to disinfect your crock. |
Just like with canning, etc, always disinfect your pots/jars/crocks.
Use Kosher Salt...not your regular salt, your cabbage will get soggy!
We borrowed a nice cabbage slicer from a neighbor and Mom got to show off her muscles! Do not cut off any digits ~ you'll need those!
|Adding Kosher salt|
|Pounding the cabbage|
|Notice the liquid coming up ~ that's from the cabbage|
|Place a plate over the cabbage|
|Plastic wrap/bag over the top|
|Add something heavy to weigh down the plate.|
|Sauerkraut Day 15|