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Sourkraut

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Remove the core. Cut up cabbage super thin (I did mine too thick here). A whole head of cabbage makes two big jars of it.

Weigh it. Mix with 2% its weight in salt in a bowl that feels too big. Squeeze it in your hands until theres tons of liquid and you can't squeeze anymore (maybe squeeze through two songs). 

Put it in a jar. Pack it down so its all covered in liquid. Leave it out in someplace shady and room temp for 1.5-2 weeks or when it tastes tangy.

  • Lightly cover it, but don't make it air tight. If the lid does seal, then make sure you open it up once a day to relieve pressure
  • pack it down at least once a day. Matters the most at first. The goal is to get all the air out of there so pack it til you see no more bubbles.
  • Label it with a date so you don't lose track of when you made it.
  • Once it tastes right, store it in your fridge. Will last a few months.
  • Give it away to someone old. Old people love Sourkraut. 



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