Sauerkraut, Asian Style (no cooking)

All the same rules apply, as with the carrot stick recipe below/before see http://quiverfullcooking.blogspot.com.au/2016/10/carrot-sticks-halffull-sour-asian.html . Please read the Carrot stick recipe carefully first and apply all the same rules/ideas, bar the actual brine making! Enjoy!

Our efforts today http://www.boomerangkidlings.com.au/2016/10/05/sauerkraut-ing-kids/ 

 Sauerkraut has amazing probiotic properties. A lack of the right good bacteria in the stomach is meant to be linked with all sorts of problems - type 2 diabetes, allergies and intolerances of food, immune disorders etc etc etc
And the good news is making sauerkraut is sooooo easy

 I use jars with metal snaps and rubber seals. 

1. Chop clean cabbage leaves finely and evenly. If two of you are working together and you chop with different sized fineness, keep your chopped cabbages separate. You want them to ferment evenly. I don't use a food processor as it is too fine and causes floaties which can cause rotting of your entire jar of kraut.
2. you don't make a separate brine for sauerkraut, you add 1T salt ( no iodized salt) to every 1 kg of cabbage
3. Use your hands to bruise your cabbage and salt mix, it can take a while but the cabbage should release water form it's leaves, enough to create a brine for the cabbage to sit in 
4. If you add any other vegetable, technically speaking, as I understand it is then called Kimchi (vegetable ferment). We love to add extras, and the kids have free rain as to what they want in their jars.
5. Additions that we have tried: ginger, garlic, onion, turmeric, curry, chillies, or chilli power, capsicum, beetroot, apple, citrus zest, a little orange juice(half an orange squeezed worth in a few kg's of cabbage)
6. Add to already sterilised bottles 
7. Add a cabbage leaf 'cover' tucked in under the sides of the jar, under the brine and then you can  use a clean stone to weigh it down ( I keep forgetting to collect stones form the beach! and we so seldom go!)
8. Proceed as with Carrot Sticks re fermenting, storage etc, though I have never ever testing mine for x6 months in the fridge, as kids eat it with every single meal possible and no matter how much I make, it is gone too quickly ( doing x12 cabbages today!) ****Besides they make nice little gifts too!****