abbage and left for at least fifteen minutes, or as long as two hours, and this …

abbage and left for at least fifteen minutes, or as long as two hours, and this draws the liquid out in the same way that pounding it with a mallet would normally do. Really fresh cabbage is important for this – it will make the best tasting saurkraut, and will keep longer in the fridge. I get really fresh local organic cabbage from a market and make this saurkraut on the same day, or the day after.

Source by happyncrazygirl