How to make good Sauerkraut?

i love paul!! spain for the world cup!

hey Jimmy,

if you mean to make Sauerkraut from scratch I have to disappoint you. There is no way to make it in a day. To make half acceptable Sauerkraut it will take several days (if you plan to make from scratch).

Basically you finely cut down cabbage and put it in a container, during the process of adding the cut cabbage you keep sprinkling salt over it. The salt will draw out the water and at the same time make the brine. Once your container is full you need to find a plate or something else that will just fit in the container, then add some kind of weight (has to be clean i.e. sterilized) that pushes down the plate, this will help to remove water from the cabbage.

You can remove the water that comes out every so often and some mold may occur on the surface of the water, this is a normal phenomena during the fermentation process, the Sauerkraut beneath the plate and in the brine will be unaffected as long as you continuously check (like few times a day) and scoop of any mold that occurs.

In general you will have a better result and longer shelf life if you can store the container in a cool room.

Back in Germany I don't know anyone to make their own Kraut, well, due to the fact that you can buy it cheaply and from a number of manufacturers but in Hong Kong imported one can cost a little fortune.