Sauerkraut is made by a process called lacto-fermentation. This is a natural preservative that inhibits the growth of harmful bacteria. Cover all of the cabbage with brine (salt and liquid from the veggies). Fermented sauerkraut can be kept at 55 degrees or below for months. Putting the sauerkraut in the fridge will stop the fermenting.
White bubbles can be skimmed off. Mold can be scooped off. Mold usually happens if all of the sauerkraut is not covered in brine. Use your judgment and toss if the whole batch goes bad.
Ingredient Ration
1 medium head green cabbage (about 3 pounds)
1 1/2 tablespoons kosher salt
Optional: spices and other veggies
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How To Make Sauerkraut | Mrs Wranglerstar | |
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