A Farmhouse Recipe for Sauerkraut

1. 1

   Remove the core and outer leaves from the cabbage, and slice the remainder thinly with a slicer or mandoline.

2. 2

   Add the [A] ingredients to the finely shredded cabbage, and massage lightly until it starts to release moisture.

3. 3

   Put the cabbage in an easy-tsukemono (pickling) container.

4. 4

   Make sure to include the moisture that came out when you massaged it.

5. 5

   Cover the shredded cabbage with one of the whole outer leaves.

6. 6

   Weigh down the cabbage (if you are using an easy-pickling container, make sure you screw the top on tight, otherwise put on another weight) and leave to rest in a cool dark place for about a week.

7. 7

   Some scum in the form of foam may rise to the top.

8. 8

   If it does, remove it.

9. 9

   When a lot of moisture has come out of the cabbage and the cabbage itself has turned yellow and sour, it's done.

10. 10

    Transfer to sterilized jars, and keep in a cool dark place.

11. 11

    It keeps for about 2 weeks.

12. 12

    The sourness is from the lactic acid.

13. 13

    You can enjoy sauerkraut the same way as you would eat pickles.

14. 14

    You can use it in salad or in simmered dishes.

15. 15

    My recipe for simmered sauerkraut.

* Per serving · 4 servings · Values may vary.