How to Make Sauerkraut in a Quart Jar
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How to make sauerkraut in a quart jar

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NEW!! Homemade SAUERKRAUT 5-7 day ferment! Do you know how easy it is to make at home? Just 2 ingredients, 20 minutes to pack it into a jar, and after just 5 days of waiting it’s ready to eat! Homemade Sauerkraut (makes 1 litre) 1 kg (2.2 lbs) cabbage (taiwanese flat cabbage, green cabbage, or red cabbage) 1 tbsp (18 g) salt (non-iodized sea salt, kosher salt, or himalayan pink salt) Remove any outer wilted leaves and discard. Reserve 1 or 2 large leaves for later. Quarter the remaining c...
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This is the perfect twist on kraut for this season ♥️ Recipe by @alexandraskyee
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Traditional Sauerkraut Recipe with carrots 🫙🥕🥬 ✅ Ingredients: ½ small green cabbage 2 carrots ½ tablespoon salt (iodine free such as sea salt, pink Himalayan salt etc.) ½ teaspoon caraway seeds 500 ml Mason jar ✅ Instructions: Shred the cabbage and carrots as thinly as possible (you can use a mandolin or knife). Transfer to a large bowl. Sprinkle salt and caraway seeds. Mix with a spoon/spatula then start massaging it with your hands for a few minutes. Pound it down flat with Pickle Packer Tamper, then toss it all together and pound it again. Continue pounding and mixing until the cabbage is wilted and juicy (This can take several minutes). When the cabbage is thoroughly pounded and juicy, it’s time to pack the jar. Add a couple of handfuls of the cabbage to a Mason j
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