Sauerkraut

 
 

Ingredients

  • Cabbage of your choosing (Green, red, savoy, Chinese etc.)

  • Salt weighing between 1.5% to 2.5% of the weight* of the cabbage**

  • Flavorings of your choosing***

Take you cabbage and slice it thin either with a knife or, if you like fermenting and plan on doing larger batches, maybe investing in a mandolin will be helpful. Just make sure it comes with a finger guard.

Once your cabbage and add ins (if you are using vegetables) are cut to approximately the same size, toss them in with the add ins (if using spices) and salt. No need to massage with green cabbage. Although unnecessary for red cabbage, if you like a softer sauerkraut I would recommend massaging the cabbage. 

In a wide mouth canning jar (between 1 Qt and 1 G) begin to place the cabbage into the jar. (You can also use special fermentation crocks). Taking the time to “mash” the cabbage with a wooden spoon. Pressing down on the cabbage hard to compact the cabbage into the jar and release some of the water from the cabbage. 

Continue to layer the cabbage, mashing it down between each layer. Once the jar is about ¾ of the way full stop and clean up the sides of the jar a little if cabbage has found its way all along with the inside of the jar. This is to prevent mold growth.  

Take a plastic sandwich, quarter or gallon plastic bag (freezer safe is ideal) and place it inside the jar directly on top of the cabbage. (Alternatively, you can use weights made for fermentation and fermentation crocks). Pour water about 2/3 of the way up the bag and gently close the lid onto the top of the jar. The water is there to weigh the cabbage down and keep them submerged in their own liquid to prevent oxidation or mold. 

You don’t want to screw the lid all the way on, as carbon dioxide is a by-product of fermentation and as the jar sits it will build up pressure before exploding. Just make sure you keep the lid on loosely to prevent fruit flies and dust from falling into your ferment. 

Leave the jar out for one to two weeks. Tasting every now and again to see how your ferment changes. If it’s warmer I highly recommend only leaving the ferment out for about one week. Place in the fridge and eat within two to three years.