Homemade Sauerkraut
Two ingredients and five days are all it takes to make genuine lacto-fermented sauerkraut at home. Far better than anything out of a jar.
Equipment
- 1 Quart Mason Jar
- 1 4oz Mason Jelly Jar
- 1 Kitchen Scale
Ingredients
- 1 head green cabbage approximately 1200g after coring
- 24 g kosher salt 2% of cabbage weight
Instructions
- Start by breaking down the cabbage. Cut it into quarters and remove the core from each piece.
- Get your salt ratio right. Weigh the cored cabbage and calculate 2% of that weight. That is how much kosher salt you need.
- Slice it as thin as you can. Using a mandolin set to 1/8 inch, work through all the cabbage. A sharp knife works too, just take your time.
- Get the salt worked in evenly. Add the cabbage to a large bowl, sprinkle the salt over it in layers, and mix thoroughly.
- Work it with your hands. Squeeze and crush the cabbage to start breaking down the cell walls and releasing liquid.
- Give it time to release. Let it rest for 15 to 20 minutes, then crush again. Repeat 2 to 3 times over about an hour. You should see significant liquid pooling in the bowl.
- Pack the jar tight. Transfer the cabbage to a 1 quart wide mouth mason jar, pressing down firmly as you go. The liquid should rise up above the cabbage.
- Keep the cabbage submerged. Place a small 4 oz jelly jar on top of the packed cabbage inside the mason jar to act as a weight.
- Cover it loosely. Place the lid on the mason jar but do not seal it tight -- fermentation gases need to escape. Label the jar with the date.
- Let it ferment at room temperature. Leave it at 65 to 75 degrees F for a minimum of 5 days before using.
- Move it to cold storage after 2 weeks. Transfer the jar to the refrigerator or any location that stays below 50 degrees F to slow fermentation down.