Sauerkraut
Sauerkraut is something that me and my sister bond over. We both love the unique tangy, sour, and salty flavor of the cabbage. When my sister came home from college for winter break, I wanted to make a food that she loved. So, I decided that I would try to make sauerkraut. My sister loves sauerkraut so much that she eats bowls of it plain! Although it is not a pickle, sauerkraut has the same flavor components that enjoy with pickles so I decided to make it.
Sauerkraut is fermented cabbage. It has a salty and sour taste. It can also be made with just TWO ingredients: cabbage and salt. No cooking is involved, so it is very easy to make.
Ingredients:
1 Cabbage
Salt
1 big jar
Recipe:
Slice the cabbage into small strips
Place in a bowl and toss with salt, about one tablespoon per pound
Let sit for 20 minutes
Mix the cabbage around and make sure lots of liquid is coming out of hit
Once there is a lot of liquid in the bowl with the cabbage, transfer to your jar
Keep mashing your cabbage and make sure the liquid is above the level of your cabbage
Screw the lid on your jar
Place in a dark area like a pantry
Wait for several days and then start trying your sauerkraut
Once it meets your desired tanginess put in the refrigerator
ENJOY!
Review:
The sauerkraut was delicious! My sister loved it and ate bowls full of it! The sauerkraut had a nice crunch to it even after fermenting for a long time, and the sauerkraut had the perfect amount of salt.
