Sauerkraut
This classic homemade sauerkraut is a crunchy, tangy, and naturally fermented condiment that is alive with beneficial probiotics to support optimal gut health and immunity!
Equipment
- Clean Glass Jars
- Tamper
Ingredients
- 1½ to 2 tsp Sea Salt For Every Pound of Cabbage Avoid iodized salt because it can inhibit fermentation
- Fresh Green Cabbage Sliced ⅛ inch thick
Instructions
- Remove any bruised or damaged exterior leaves from the cabbage, then cut the cabbage in half and remove the core. Slice the cabbage very thinly, approximately ⅛ inch thick. For the best texture, slice it very thinly by hand or with a mandolin. A food processor does not generally work here.
- Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Using clean hands, massage the cabbage until it is wilted and has released a lot of liquid. This will take 5 to 8 minutes.
- Transfer the cabbage and all the juices to a sterilized glass jar a little at a time, and mash it down with a tamper. Fill the jar to about ⅔ full. The cabbage will bubble as it ferments and could overflow if the jar is too full. To sterilize the glass jar, add it to a pot of boiling water for 5 to 10 minutes. Make sure the jar is totally submerged.
- Continue to mash the cabbage with the tamper, releasing more juice, until the cabbage is completely submerged under the brine and any air pockets have been removed. All the cabbage must be submerged to prevent mold from growing.
- If you've mashed all you can mash and you still don't have enough brine to cover the cabbage, you'll need to make some supplemental liquid that is consistent with the salinity of the cabbage brine. Dissolve 1 tsp salt in 1 cup water, a 2% solution of salt water, and add that to the jar until the cabbage is completely submerged under the liquid.
- Screw on the lids to fingertip tightness. This is important to prevent exploding jars! While the saurekraut is fermenting, open the lids daily to release the pressure and prevent explosions.
- Place the jars in a dark place that is between 65 and 70℉. After 4 days of fermenting, start tasting the cabbage daily until it reaches the desired texture and level of tanginess. Don't be alarmed if the brine becomes fizzy. The color of the cabbage will change from green to a pale yellowish beige. Both of these things are completely normal and a positive sign of microbial activity. It will likely need to ferment for at least 7 days and up to 21 days. Remember to open the lid to release the gas daily!
- Once the sauerkraut has reached the desired level of tanginess, screw the lid on tight and store the sauerkraut in the fridge until devoured!
- Storage Instructions: Store the completed sauerkraut in an airtight glass jar in the refrigerator for up to 6 months. Make sure the cabbage remains fully submerged beneath the brine to keep it preserved and prevent it from drying out.