How to cook sauerkraut

Making Sauerkraut can be fun and just be. Many people find that the house sauerkraut tastes much better than buying from the store. Sauerkraut is considered a spice, but is an important part of it, many traditional dishes and foods. To begin, you must

A great first Crock Pot, about 5 gallons in size

According to a glass or enamel

Third, at least two heads of cabbage

Fourth Kosher salt

Fifth Grave food freezer plastic bags or 2 gallonsBags

A sixth wooden spoon.

Make sure you do not use aluminum utensils.

To prepare cabbage, remove outer leaves and garbage. Wash and drain the cabbage, then cut into quarters, remove the cabbage and core.

Step One - Shred cabbage by hand with a knife or food processor. Everyone should break thinner than a nickel.

Step Two - with a wooden spoon to mix the cabbage with 4 tablespoons of kosher salt. Do not use table salt. Skip until Kosher saltresolved.

Step Three - Once the juice begins to form throwing cabbage, pack the cabbage firmly and evenly as possible to clean the pot, enamel or glass. Be sure to press firmly to promote to form the juice. Kohl pot should not go more than five centimeters from the top of the container or jar.

Step Four - The juice should completely cover the cabbage. Sometimes this does not happen is happening, but the fresh cabbage. (To prepare additional brine to halfTablespoon kosher salt in 1 liter of boiling water. Dissolve the salt, the mixture cool to room temperature and then add the pot with cabbage.)

Step Five - Place a plastic bag full of food water brine on the grass, so that no air getting into

Step six - to cover the container with plastic wrap and then with a towel or heavy cloth tie securely.

Step Seven - Place the container in an area where the temperature does not allow above grade and 75the mixture ferment for 3 weeks. If the temperature of 70 degrees is 4 weeks if it lasts five weeks is 65 degrees and 60 degrees when it will take six weeks for fermentation. Temperatures above 75 degrees will cause damage sauerkraut.

After the fermentation is completely exposed and eat.