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Homemade Fermented Sauerkraut Recipe

Homemade Fermented Sauerkraut Recipe
  • Category

    Winter

  • Cusine

    American

Ingredients

1 small head green cabbage

28g salt

1 teaspoon

Directions

If using a large fermentation crock, add shredded cabbage to crock, sprinkling in the measured salt and optional spices as you go. If using a Ball jar, put shredded cabbage in a large mixing bowl and sprinkle with measured salt and optional spices. Mix well, then knead and squeeze cabbage for a few minutes to begin to release its liquid. Covering cabbage between kneadings with plastic wrap or the crock's lid, continue to squeeze and knead cabbage roughly every 15 minutes, until an ample amount of brine has formed; it should be enough to cover the cabbage when the cabbage is compressed. This can take up to 4 hours. If not enough brine forms, proceed to the next step . If using Ball jar, pack shredded cabbage into jar now, with all its accumulated brine. Lay reserved cabbage leaves on top of cabbage and press down until brine rises 1/2 to 1 inch above cabbage. Add stone or glass weights and push down to compress even more. If there is not enough brine, top it up with a 2% salt solution. Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions. Put in a cool, dark place; 65 to 70 degrees F is ideal. After a day or two , the fermentation process should kick off more actively and the cabbage should be bubbling away. If the vessel is quite full, it's best to put a rimmed baking sheet under it to catch any overflowing fluids. After the first week, feel free to open vessel, push cabbage back down below brine level , and taste cabbage to monitor its progress. If brine gets low, top it up with more 2% salt water. Keep in mind that the more often you open the vessel, the greater the chance of mold growing on the surface. If mold does grow on the surface, carefully scrape it off and continue to ferment the kraut. The sauerkraut is ready when it is quite sour, which can take anywhere from 3 to 6 weeks, depending on your preference. Throw out the sauerkraut if it becomes discolored, slimy, or malodorous. Refrigerate in sealed containers for up to 6 months.