If you have a buncha largeish jars then sauercraut would be a great use for them. I've been making loads lately.
Basically shred a cabbage (white or red seem best) really thinly. Add about 20g salt per kilo of cabbage and mash it in a big bowl with either a rolling pin end or your hands until lots of liquid is oozing out. Really don't be afraid to mash it hard either.
Stick it in a jar or jars with till it's 3/4 full. Ideally it should be just covered with liquid, though really not too much. If it's not top up with a little salt water.
Then store in a warm, dark place. Every day for at least 3 to 4 days open the jar and push the cabbage mix down. About day 2 you'll see lots of bubbles which means it is fermenting nicely.
Then continue doing this for up to 2 weeks, tasting daily until it's sauercrauty enough. Then stick it in the fridge and enjoy.
If you have a buncha largeish jars then sauercraut would be a great use for them. I've been making loads lately.
Basically shred a cabbage (white or red seem best) really thinly. Add about 20g salt per kilo of cabbage and mash it in a big bowl with either a rolling pin end or your hands until lots of liquid is oozing out. Really don't be afraid to mash it hard either.
Stick it in a jar or jars with till it's 3/4 full. Ideally it should be just covered with liquid, though really not too much. If it's not top up with a little salt water.
Then store in a warm, dark place. Every day for at least 3 to 4 days open the jar and push the cabbage mix down. About day 2 you'll see lots of bubbles which means it is fermenting nicely.
Then continue doing this for up to 2 weeks, tasting daily until it's sauercrauty enough. Then stick it in the fridge and enjoy.
Best part is how cheap it is.
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