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Step 3: Brine the cabbage. Place the shredded cabbage in a large bowl and sprinkle it with salt. Work the salt into all of the leaves, massaging and squeezing the shredded cabbage for about 5 minutes, or until it has wilted quite a bit. If you're adding caraway seeds, mix them in now. Step 4: Add the cabbage to jars.

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3 Massage salt into the cabbage. Put the shredded cabbage in a very large bowl and sprinkle with the salt. Toss well to distribute it fairly evenly, then begin vigorously massaging the salt into.

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Remove from heat and fill jars rather firmly with kraut and juices, leaving ½ inch headspace. Raw pack: Fill jars firmly with kraut and cover with juices, leaving ½ inch headspace. Wipe jar rim and adjust lids. Process in a boiling water bath. Raw pack: process pints for 25 minutes and quarts for 30 minutes.

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If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.

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1 Make the brine: Combine 13 grams of salt with 650 grams of water and stir until dissolved. The salt may take a minute to dissolve but should do so eventually. You can heat the water to help the salt dissolve quicker, but then cool the brine back to room temperature before pouring over the cabbage. Set aside.

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Stir in the caraway seeds. Then place the seasoned cabbage into a 1-quart mason jar, tamping down the cabbage to stuff it in (we use our cocktail muddler for tamping, but you can also use a wooden spoon). Leave the liquid in the bowl for now. Pour the liquid released from cabbage into the jar.

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Check out our best days to make sauerkraut for flavorful and successful fermentation. Learn how to make sauerkraut with our famous recipe and step-by-step guide. Five Next Best Days. These are the next five best days to make sauerkraut, based on the Moon's sign. March 27, 2024. March 28, 2024. March 29, 2024.

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Start fermentation the day the cabbage is harvested, if possible. Shred the cabbage. Cut about the thickness of a quarter. Use a cabbage shredder or sauerkraut board. Cut with a knife. Some food processors can be set thin enough. Set a meat slicer to 1/16 to ⅛ inch thick. Salt the cabbage.

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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.

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Voila, it is ready to ferment in a nice cool place for 4 days. Remember to set it on a plate, as sometimes juice will overflow from the airlock as oxygen escapes from the jar. This is normal. You can get creative with your sauerkraut by adding purple cabbage to give it a lovely pink color.

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Massaging your sauerkraut. Using clean hands, massage the salt into the cabbage for several minutes as the cabbage continues to release its juices. Keep massaging your cabbage for another 5-10 minutes. After some time, you should end up with a nice brine of juice in the bottom of the bowl.

How to Make Sauerkraut Recipes and Tips The Old Farmer's Almanac

Instructions. Add all the ingredients to a large bowl. Using a potato masher or cabbage pounder, stir and press the mixture for 2-4 minutes until it starts to break down and you see a bit of juice being released. Let the bowl sit, covered, for 30 minutes.

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Put an airlock lid on top of the vessel and place in a cool, dark place for 7-14 days. You can begin checking the flavor after about 5 days. Once the sauerkraut has reached your desired flavor, remove the weight and cabbage leaf and put a plastic lid on the jar. Store in the refrigerator for best results.

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Directions: Chop or grate the cabbage, and place it in a large bowl, sprinkling salt on it as you go. When all cabbage is shredded, pack it tightly into a large ceramic crock or food grade plastic bucket. Cover the cabbage with a plate, or another flat-bottomed item that fits snugly inside the crock, and place a gallon jug filled with water on top.

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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will takes several minutes.