|Cuisine of California|
|by California Restaurant Association|
The vast, wondrous Golden State overflows with an astonishing cornucopia of culinary pleasures.
1 - 8 of 8 for fermented cabbage
You will need roughly 5 pounds cabbage for every gallon ... 65 degrees to ferment. Check kraut ... minutes. Fifty pounds of sauerkraut makes about 15 quarts.
Wash and shred cabbage (Kitchen Magician has ... juice, it won't ferment. Put new ... fermentation. Do not worry about buckled lids, this does not spoil.
Cut cabbage as for coleslaw. ... temperature until it ferments. Important: Do ... don't like it fermented so I keep ... it for however spicy you want it.
Fill each jar with cabbage, pack; add ... newspaper in dark, cool place to ferment. After fermentation takes place (2 to 3 weeks), tighten the lids on jar.
Wash vegetables well, ... fresh vegetables. Grate cabbage or chop like ... to cure or ferment. Store it ... Traditional recipes for fermented vegetables do not ... the fermentation or not.
Cut cabbage and fill the ... rim. Let sauerkraut ferment for 6 weeks. ... finished. Process the sauerkraut in a boiling water bath canner for 15 minutes.
Remove the outer ... mature heads of cabbage; wash and ... minutes in boiling water. Cool, test for seal and store. 50 pounds of cabbage makes about 18 quarts.
Remove outer leaves from cabbage. Remove core, ... pressure to keep fermented cabbage covered with ... processed in sterilized jars or frozen. I freeze ours.
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