Sauerkraut Made from Chinese Cabbage
- Ready In:
- 30mins
- Ingredients:
- 2
- Yields:
-
24-28 quarts
ingredients
- 40 lbs Chinese cabbage
- 1 lb salt (2 cups)
directions
- Shred lower part of cabbages with a cabbage shredder and upper part with a knife on a cutting board.
- Add 1 pound of salt to 40 pounds of cabbage (or 1 teaspoon salt per quart of Chinese cabbage), pack in quart jars and press down tightly.
- Place covers on the jars, but leave loose for the gas to escape.
- Because some of the juice will overflow, it's a good idea to place the jars in enameled pans until the fermentation is over.
- When fermentation ceases (after about the 4th day, if the weather isn't too cool), seal the jars tightly and store in a cool, dark place.
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RECIPE SUBMITTED BY
Molly53
United States