Home Made Lactofermented Sauerkraut

July 1, 2009 By 5 Comments

Finished and ready to ‘rest’ on the counter to start fermentation.

Beginning- coring the cabbage.

I absolutely love my Cuisinart for shredding cabbage.
My make-shift pounder. A mason jar in a plastic tupperware bin. I was surprised at how much pounding and grinding I had to do
The crushed cabbage


We’ll let it sit out 4 days, then transfer it to the bottom of the fridge.

Part of

Filed Under: condiments, lactofermentation, traditional food

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