SAUERKRAUT AIRLOCK RECIPES

Steps:

• Chop or shred cabbage. Sprinkle with salt.
• Knead the cabbage with clean hands, or pound with a potato masher or Cabbage Crusher about 10 minutes, until there is enough liquid to cover.
• Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
• Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
• Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
• Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.

Steps:

• Shred or finely chop cabbage. Place in a non-metal bowl.
• Grind seeds and peppercorns with a mortar and pestle; toss ground seeds in the bowl with the cabbage until well blended. Pound the mixture a little with a Cabbage Crusher or pounding tool to get the juices flowing.
• Pack the cabbage mixture into the clean jar, rather tightly. Add just enough water to bring the liquid level to just above the cabbage.
• Weigh the cabbage down with a fermenting weight, if needed.
• Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
• Culture at room temperature (60-70°F is preferred).
• Check the kraut's aroma and water level daily; replenish the water if needed. If it starts to smell anything but sour, start again. Making kraut without salt is doable, but is a risk, so be attentive and aware of what the ferment is doing and keep it happy. Mold may appear on the surface, but don’t worry about it unless the mold is dark-colored.
• Sauerkraut should start to get tangy within about 5 days. Continue tasting daily and place in cold storage when it reaches desired flavor.