Kitchen Chemistry

10 Apr 2011 by admin, No Comments »

I am attempting to make homemade sauerkraut. The process seems easy enough. Shred cabbage, add some salt and whey and mash it in a bowl.

After the cabbage releases its juice, pack it in a jar. Weight it down with a baggie full of water to keep the cabbage submerged in the juice.

Let it ferment for a week or so until bubbles appear and then refrigerate it. It’s been on my counter for about a week. Bubbles have not appeared yet but it looks and smells more like sauerkraut each day. I think it’s working.

Tags: ,

Leave a Reply

Follow Me!

Follow Me! Follow Me! Follow Me! Follow Me!

Search

Free Knitting Pattern!

My Etsy Shop

Stuff I write about

Archives