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RE: Sauerkraut is Made With Cabbage, Salt and a Healthy dose of Kneading and Pounding.
@rebeccaryan, I'm having trouble with my cabbage! LOL!
I sliced it thin, salted it well, and massaged and pounded as I have seen in some videos. But there was zero fluid released, I waited a while and mashed it with my wooden mallet some more, but still it's just maybe "a little moist", no build up of liquid in the pot.
I think my next step is to add brine, but I was hoping you were on and can check me on that.
Did you mix the sea salt with it? 2 tablespoons per medium head of cabbage. The salt pulls the water out of it.
Yep. I ended up with slightly more than 2 tablespoons, but I kept tasting it to make sure it didn't get too salty. It looks fine now, already bubbling a little, which is probably due to the kefir water.
Well, as long as you are seeing bubbles it is actively fermenting.
Yeah, my hot sauce is just barely showing bubbles, but the cabbage is really hopping.
Excellent! Your cabbage juice may also make a good starter culture eventually too.