How to Sour Cabbage

Sour cabbage, also known as sauerkraut, is a fermented food that is made from chopped cabbage that has been fermented by lactic acid bacteria. It is a popular dish in many countries, particularly in Eastern Europe, Germany, and the United States. Sour cabbage is a good source of probiotics, vitamin C, and other nutrients, and it has a unique sour and tangy flavor.

To sour cabbage, you will need the following ingredients:

* 1 head of green cabbage, cored and shredded

* 1 tablespoon of salt

* 1 teaspoon of sugar

* 1 cup of water

Instruksjoner:

1. In a large bowl, combine the shredded cabbage, salt, sugar, and water. Mix well to combine.

2. Transfer the cabbage mixture to a clean glass jar or crock. Press down on the cabbage to release the juices and submerge it completely in the brine.

3. Cover the jar or crock with a lid or cloth and set it aside in a cool, dark place for 2-3 weeks. The cabbage will ferment during this time and produce lactic acid, which will give it its sour flavor.

4. After 2-3 weeks, the sour cabbage is ready to eat. It can be stored in the refrigerator for several months.

Sour cabbage can be eaten on its own or used in a variety of dishes, such as salads, sandwiches, soups, and stews. It is also a popular ingredient in Reuben sandwiches and hot dogs.

Here are some tips for making sour cabbage:

* Use fresh, firm cabbage for the best results.

* Be sure to pack the cabbage tightly into the jar or crock to prevent air pockets.

* Keep the jar or crock in a cool, dark place during fermentation.

* Taste the sour cabbage after a few weeks to see if it is ready to your liking. It should have a sour and tangy flavor.

* Oppbevar surkålen i kjøleskapet i flere måneder.