Sauerkrauf-Bắp Cải Muối Chua

Vietnamese food
I only make small amount at a time.   Most recipes start with 5 pounds cabbage and 3 Tablespoons sea salt, canning or pickling salt.  Check here  and here for more information.

Make about 1.5 cups

1 pound white cabbage
1.8 teaspoons (9 cc) canning /pickling or Kosher salt, sea salt.
  1. Remove outer leave, cut and discard damage parts.
  2. Cut cabbage into  1/16-1/8 inch thick threads.  Combine cut cabbage with salt in a large bowl.  Let stand about 15-30 minutes.  Cabbage will wilt slightly and juice start sweeping out.
  3. Press cabbage into a small glass or plastic container.  Press down firmly until the fluid comes up to the surface.  Cover the cabbage directly with a plastic wrap which acts like a membrane to prevent the air contacts cabbage.  Set on the counter and continue to press down occasionally.  After a day, the cabbage should give enough fluid to cover the surface.  If not enough fluid, add brine (1 litter water and 1.5 Tablespoons kosher salt.)  Cover with a clean, heavy towel.
  4. Checking daily, press the cabbage down occasionally with a spoon.  It is very important to keep the cabbage submerged .  They will spoil if being exposed to the air.  Gas bubbles will formed during fermentation.  Remove and discard any scum that has formed.  After 1 week, check to see if cabbage is sour enough to your taste.  Fermentation may be fast or slower up to 4-6 weeks depending on environment condition-temperature, cabbage itself,ect.
  5. Transfer to an airtight, jar.  Store in the fridge.  It  is good for a few months.
  6.  Take a small amount to eat at a time. Squeeze the juice out of sauerkraut back to the jar.  Repack the sauerkraut careful.  Adding a small amount of sugar to tame the sour.  

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