Sauerkraut, is ‘n lang proses om te maak!!! Jy moet dit liewerste gaan koop 2 kgs shredded cabbage ) 3 tablespoons good quality sea salt Shred cabbage finely, put it in a large pan. Mix cabbage and salt with your hands. Pack gently with hands or potato masher. Repeat until crock (plastic bucket) is nearly full. Cover with cloth, plate and clean rock or something heavy. During the curing process, kraut needs daily attention. Remove scum as it forms and wash and scald cloth often to keep it free from scum and mold. At room temperature, fermentation will be complete in 10 to 12 days. Pack into jars adding enough juice to fill jars. Often there is not enough juice. If this happens, make a weak brine by dissolving 2 tablespoons of salt to a 1 lieter of water. Screw bottle lids on tight and process in a boiling water bath for 15 minutes. After bottles are cool be sure they have sealed before putting them away.
Posted on: Thu, 20 Jun 2013 08:37:50 +0000
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