Prepare the Cabbage
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How to Make German Style Sauerkraut (Learning with a touch of Comedy)
What happens here
Begin by washing your hands thoroughly. Next, prepare the cabbage by removing the outer, old, or undesirable leaves. Using a sharp knife, carefully cut out the tough core from the cabbage head. Once the core is removed, cut the cabbage head in half and then proceed to thinly slice it. The goal is to create thin, uniform strips of cabbage suitable for fermentation. The presenter weighs the initial cabbage (2.87 lbs) and states more will be needed to reach the 5 lb target.
Goal: Clean, core, and slice the cabbage
Tools and materials
- Cutting Board — Providing a stable surface for cutting
- Kitchen Knife — Cutting and coring the cabbage
- Kitchen Scale — Weighing the cabbage to ensure the correct amount
- Cabbage Unspecified — To be sliced for sauerkraut