Sauerkraut - starting our whole head sour cabbage! Quick and easy recipe!

Today we started our traditional whole head sour cabbage. Our quick and easy recipe is as follows:
• Cut out the cores of the cabbage heads and stuff coarse salt in the cut out part
• Stuff cabbage in a vat with a spigot
• Pour water while measuring the amount of water
• Calculate 3-4% brine, ie add 30-40 grams of coarse salt per 1 liter of water
• Cap the vat and keep it in a cool but not too cold location
• Wait a month or two and enjoy :)
Let me know if you have any questions!
#sauerkraut #sourkraut #cabbage

[@toddv4803]

Great video, thanks for sharing. I’m making this fermented cabbage in Canada this week. I love Sarma!

[@smallscalepermaculture]

It's so good!

[@lineriisager9726]

Благодаря! Very inspiring🥬

[@_Keto_Diet]

I will try this some day. I have Sauerkraut now in 5 liter Jar and the Cabbage is shredded(настърган)....

[@smallscalepermaculture]

Sounds great!

[@nadinesoussi7352]

Thank you so much for a great video.

[@ermythe8474]

Nice , i need test it , where i live sauerkraut (suhrkrut for us) is traditional ( fine cut), i will test your technic, and chinese tradition leaf by leaf

[@smallscalepermaculture]

My late grandparents did 3 liter jars with the leaf by leaf but whole head is very common here, even people in the cities make small vats on the balcony :) Finely cut is also done, it's called "fast sauerkraut", usually in early winter, for quicker salad availability :)

[@MsDonmar1]

Where is part 2? What to do while fermenting? Do you drain brine and pour over cabbage?

[@MsDonmar1]

How often do you open container when making leaves?