Thank you for your interest!
Thank you for your interest!
About the Recipe
If you’re looking to get into fermentation, this recipe is a great way to start. It’s easy, relatively quick, and absolutely delicious!
Ingredients
1 head of green or red cabbage
4 teaspoons kosher salt
Equipment
Cutting board
Chef's knife
Mixing bowl
2-quart wide-mouth canning jars
Smaller jar or shot glass that fits inside the larger mason jar
Preparation
Make sure all your materials have been properly sanitized before you begin.
Remove any bruised or damaged exterior leaves from your cabbage and then slice it in half. Remove the cabbage's core and then slice into strips.
Toss cabbage and salt together in a mixing bowl and massage salt into leaves for a few minutes. Let it rest about 20 minutes, or until the cabbage begins to soften. Then squeeze the cabbage with your hands to release more liquid.
After resting the cabbage, squeeze with your hands to release more liquid. When the cabbage has become limp and has released ample liquid, transfer it to your jar. Pack tightly into your jar so that the cabbage continues to release its liquid, and no air bubbles remain.
Continue packing the cabbage into the container until the cabbage is completely submerged by its liquid. Use a small jar or shot glass to keep the cabbage submerged and then close your jar. Allow the cabbage to ferment at room temperature and away from direct sunlight for least 2 weeks and up to 4 weeks, or until done to your liking. Make sure to check on it every few days to taste and release excess gas. When the sauerkraut is sour enough for your liking, transfer it to the fridge where it will keep at least 6 months and up to 1 year.