what good recipe for making low sodium or even no salt homemade sauerkraut??
Sauerkraut is made by a process of pickling called lacto-fermentation No special culture of lactic acid bacteria is needed because these bacteria already are present on raw cabbage,high acidity prevents spoilage SO one method is using a high proof alcohol/ ethanol + citric acid/vinegar + water. Here is a recipe: 1 head of cabbage – about 2 lbs, 1 kg. 1/2 bottle white wine. 750 ml 150 ml vinegar (e.g., apple cider vinegar) 500 ml water pickling spices to taste Salt Shred the cabbage finely, rinse under cold water. Put in crock or glass container with a lid that seals. Add other ingredients. The liquid will initially not cover the cabbage. Put on the lid and shake thoroughly. Store at room temperature. Once or twice a day give it a good shake to coat the cabbage with the liquid. Release the lid and you will hear an escape of gas. This may be a little smelly at firest because of the sulphur compounds in cabbage. Don’t worry, this will pass! The fermentation takes 7 – 10 days. Towards the
