Easy raw fermented cabbage recipe ingredients:
- 55 lb (25 kg) cabbage heads
- 2.2 lb (1 kg) salt
- 3.5 oz. (100 g) pepper seeds
Homemade sauerkraut recipe instruction:
Clean cabbage heads, remove bad leaves off it and cut off hard root part of it (in the middle of cabbage heads – see cabbage picture).
Cut smaller cabbage heads in halves and keep rest of it (similar size) in whole shape.
Mix salt and pepper seeds, fill in holes in cabbage heads and arrange them upright in clean barrel (about 40 liters large).
Rub salt over cabbage halves as well and arrange them in empty spaces between cabbage heads.
Keep arranging cabbage heads and cabbage halves alternately, till you spend them all.
Push cabbages down with something heavy (clean large rocks for example), so it can’t flow around in barrel.
Pour water over it, so cabbages stand under the water level and cover barrel with a lid.
Check out level of water few times in the first week and pour it more if it needs it (so cabbage stand under the water level).
After 30-40 days your easy homemade sauerkraut is ready to be consumed.