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Sauerkraut

Mockingbird Bell Farm

Sauerkraut is one of the most popular fermented vegetables. It is delicious and nutritious. Moreover, it is easy to make your own batch at home.



Makes half gallon

1 medium cabbage, cored and shredded

1 medium red apple, cored and thinly sliced

1 tbsp caraway seeds

1 tbsp sea salt

4 tbsps whey (if not available, use an additional 1 tbsp salt)

Spring or filtered water (optional)


1. Mix the cabbage with caraway seeds, sea salt and whey in a bowl. Pound the

mixture with a potato masher or meat hammer for about 10 minutes.

2. Place the mixture in a quart-sized, wide-mouth mason jar and press down firmly

with the masher or meat hammer until juices come to the top of the cabbage.

The top of the cabbage should be at least 1 inch below the top of the jar.

3. Use a glass weight to cover the mix, and press down so the juice covers the weight.

If the juice is not enough, add some spring or filtered water to cover the top.

4. Twist the fermenting lid on the top of the jar tightly, set the date tracker, and

keep at room temperature for about 3 days before transferring to cold storage.

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Holley, NY 14470

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