What's even easier is popping open the bought jar ...LOL..
"Nick Cramer" > wrote in message
...
> Nicky > wrote:
>> "Jacquie" > wrote:
>>
>> >We don't do the the Black Eyed peas..we do sauerkraut and pork.
>>
>> Do you make your own sauerkraut?
>
> Easy to do:
>
> Sauerkraut 1
>
> Ingredients
>
> 3 to 5 lbs shredded cabbage
> 3 tablespoons SEA SALT)
>
> Directions
>
> Shred cabbage finely. I use my ceramic Crock Pot insert or you can use a
> Clay Pot. Mix cabbage and salt with your hands. Sprinkle salt on the
> cabbage as you go. The salt pulls water out of the cabbage and this
> creates
> the brine in which the cabbage can ferment and sour without rotting.
> Fermentation will be complete in 10 to 12 days. Cover kraut with a plate
> or
> some other lid that fits snugly inside the crock. Place a clean weight on
> the inside . This weight is to force water out of the cabbage and then
> keep
> the cabbage submerged under the brine. Cover the whole thing with a cloth
> to keep dust and criters out. Check the kraut every couple of days and
> Skim
> off the surface.Taste the kraut. Generally it starts to be tangy after a
> few days, and the taste gets stronger as time passes. I sometime add
> Caraway seeds.
>
>
> From Philippe:
>
> 1 ounce avoirdupois salt to 5 lbs cabbage.
>
> see bookmark "Sauerkraut (French).
>
> --
> Nick. Support severely wounded and disabled Veterans and their families!
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