Ingredients
Equipment
Method
- Wash and core your cabbage by first slicing it in half and then cutting out the core. If using a food processor, slice the cabbage halves into strips and feed them through the food processor, using the slicing plate to finely chop them. Or, if not using a food processor, finely slice the cabbage into small pieces. My cabbage produced about 11 cups.
- Add the shredded cabbage to a large bowl. For 11 cups of cabbage (1260g), add 5 teaspoons (25g) of salt. Using clean hands, squeeze the salt into the cabbage. Squeeze and press, squeeze and press, until a brine develops. Keep squeezing and mixing until there is enough brine to submerge the cabbage underneath.
- Pour the cabbage and brine into a fermenting crock or a large jar. Make sure the cabbage is submerged (any that is not submerged will get moldy). Cover with a lid and let sit at room temperature for two weeks. Check it every few days to make sure there is no mold growing on top. If there is, skim it off.
- When the sauerkraut tastes good (it should taste alive and tangy), you can store it in the refrigerator for a few months.
Notes
The correct ratio of salt to cabbage when making fermented sauerkraut is 2%. The total weight of salt should make up 2% of the total weight of shredded cabbage. To figure this out you would weigh out in grams the total weight of your cabbage after it is cored and shredded. Then, multiply that number by .02. In my case, my shredded cabbage weighed 1260, and when I multiplied it by .02, I got 25.2. I just rounded down and used 25 grams of salt for my sauerkraut.
I love to use Misfits Market and Thrive Market to source my organic cabbage and Real Salt.
Tried this recipe?Let us know how it was!