Ward of Winter Colds With Homemade Sauerkraut
1 1/8 Tablespoon salt (non-iodized)
6. After a few days, you may see some mold floating on the surface; this is normal and harmless. Your cabbage is safely out of reach under the brine, where more desirable organisms are working their magic. Scoop out as much of the mold as you can, wash the weight jar, and you’re good to go again.
If the thought of letting cabbage sit unrefrigerated on your counter for days at a time is unsettling, just know that all the lactic acid is killing off any harmful organisms, while bringing out the flavor and nutrient content of the cabbage.
7. Taste your cabbage every day thereafter. It will start to get tangy after just a few days at room temperature. When the flavor is perfect, put a lid on your jar and put it in the fridge (the cold slows the fermentation process), and eat it up within a few weeks.
The sourness of sauerkraut pairs well with sweeter meats, which is why it’s often served with pork.
If you have any brine left in the jar when the kraut is gone, don’t throw it out! Kraut juice is a popular digestive tonic. Drink it straight, add it to salad dressing or add to any of your favorite German dishes.
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