sauerkrautThis winter, because we are not going back to Bulgaria, I decided to make my own sauerkraut. There isn’t much to it. All it needs is just a little care every day for the first 20ish days. Needed ingredients are: A big container ( like a garbage pale, but clean ), a hose, salt, water and cabbage. Put everything in the big container, but setting up one end of the hose at the bottom (where the salt sets). Every day, using the hose, just take some water out and pour it on top. The goal is to stir the salt from the bottom. Depending on the weather, it takes about 3 weeks for it to go bad. But good bad, and ready for cooking. My favorite recipe is pork with sauerkraut, but more about that in two weeks, when mine should be ready.
Oh, the proportions are 20/1 cabbage/salt, or on 40kg cabbage use about 2kg sea salt. Also, the cabbage should be tight in the container and should be kept underwater, but water should just enough to cover it.
Also, do not wash the cabbage. Just remove the dirty layers because we want the bacteria that’s in it. And one last thing, if the heads are too big, just cut them in half or make an incision right in the middle.