In a very large bowl, and working in 4 layers, combine the shredded cabbage with the grated carrot and mix with a 1/4 of the salt.
- Continue on in layers in this manner until the last layer is salt. Allow it to sit for about an hour and then combine it all together, mixing well.
- Making sure that your hands are very clean pack it into a large jar and compress the mixture well with your fist. The cabbage and carrot will release a good amount of liquid. This can also be done using the back of a wooden spoon.
- Once the entire mixture is in the jar, pack it one last time to ensure that everything is under the liquid.
- Using a clean plastic bag, such as a zipper seal type bag, insert your hand into the bag and line the top of the jar while squeezing out the air between the bag and the liquid. Fill the bag with water. This will create an airtight seal between the kraut and the ambient air. If you are using a wide-mouth jar or a crock pot, pack the cabbage down well and sit a large plate on top to hold the cabbage down and allow the liquid to surface. Weigh the plate down using something heavy like a rock or brick.
- Place the jar in a large dish to catch the drips as it ferments. Monitor for 1 week and press down every two days to allow the gas to be released. Remove any scum as/if it forms.
- Depending on the ambient temperature, full fermentation can take anywhere from 10 days to 2 weeks. The higher the ambient temperature, the quicker the process.
- Sauerkraut can be stored in the fridge for several months.
- Now create a sauerkraut-based dish to cook in your Fornetto using smoked meats.
- Watch the video below for full a visual guide to preparing it yourself.
Note: Never seal the jar during the fermentation process as this will cause a build-up of gas and you’ll end up with Sauerkraut all over your ceiling when you open it!
