The Bird Man Sauerkraut
Ingredients:
- 5 lbs shredded cabbage (green or purple), perferably Organic Cabbage
- 1/4 cup kosher salt
- Six canning jars, perferbably wide-mouth
- Six canning jar bands
- Six new canning jar caps
- Gallon of Distilled Water
Many people may not know how good fermented foods are for people. Any kind of fermented vegetable may be in the top three healthiest things you can eat. These types of foods are very nutritious, rarely are every cooked hence removing good emphizines, and are fantastic for digestion.
Boil about 2 cups of tap water in a small sauce pan; reduce temperature to low, and place caps in water making sure you overlap each cap so they don't lay directly on top of each other. Cover and let sit.
In a large mixing pan or pot mix the shredded cabbage and salt and let sit for about 15 minutes.
Fill jars with shredded cabbage to curve of neck on each jar and pack lightly. Fill jars with Distilled Water (NOT TAP WATER!) to the curve of the neck. Clean rim of jars with a wet cloth to ensure no salt is on the very top edge where cap will come in contact.
Using a pair of tongs so you don't burn yourself place one cap on each jar and snug on the bands. DON'T tighten, just snug, because you want gas to escape for the next few weeks.
Place jars on newspapers in a cool place such as a basement or cellar. Don't allow the jars to freeze, be in direct sun, or get hot. Keeping them around 55-65 degrees is perfect if possible.
Leave them sit for a month and hand tighten the caps again. Let sit for three months and Voila, Sauerkraut! Open and rinse with tap water and serve hot or cold.