Homemade Sauerkraut
Total Time
30 minutes
Prep Time
30 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
1 serving
- 1-2 heads of cabbage, about 2 pounds (1000 grams)
- Mineral or sea salt (not iodized)- ( 20 grams based on 1000 grams of cabbage). Or multiply .02 x the grams of cabbage, see notes)
How would you rate this recipe?
Preparation
Step 1
Set aside 2 cabbage leaves and leave them whole.
Step 2
Shred the remaining cabbage finely with a sharp knife or mandolin. Weigh the cabbage in grams (careful not to include the bowl’s weight). Take this number and multiply it by .02. This is the number in grams of salt you will need, so measure this out.
Step 3
Massage the measured salt into the cabbage. (Let sit 30 minutes, or longer if needed to extract more juices).
Step 4
Transfer cabbage and brine to your vessel and pack tightly with a tamper, or a muddler.
Step 5
Leave 3 inches of space between brine level and the top of the jar. Top with one or two cabbage leaves to keep shreds from floating above the brine add a fermentation weight.
Step 6
Keep the jars at room temperature (65-72F is ideal). Check progress daily making sure cabbage is still submerged ( pushing it down if not) and taste for doneness starting day 3. It will generally take anywhere from 3-5 days and will get sourer as it ferments.
Step 7
You will know that it is adequately fermented when it looks lighter in color, with a pleasantly tangy flavor.
Step 8
Store in the refrigerator with a sealed lid. To create a bubbly kraut, burping on occasion.
Step 9
Save recipe for the next time?
