Sauerkraut

Adapted from https://nourishedkitchen.com/homemade-sauerkraut/

Ingredients

  • 1 Cabbage

  • Kosher or sea salt*

    *Regular table salt is not recommended; it will give the sauerkraut a bitter flavour.

Directions

  1. Remove any bruised outer cabbage leaves. Cut cabbage into quarters and remove the core. Thinly slice each quarter. 

  2. Tare a bowl by placing it on a scale and zero the scale. Add the cabbage and weigh in grams. Multiply the weight by 0.02. The resulting number is the weight of salt needed.  

  3. Add salt to bowl. Massage the cabbage with your hands for 5 minutes until it releases a good amount of liquid. Set liquid aside.  

  4. Pack cabbage tightly into glass jars, using a spoon to push it down. Then pour the liquid overtop. If you do not have enough liquid to cover the cabbage, dissolve 1 tsp of salt in 1 cup of water to create additional liquid and use as much needed to cover the cabbage. 

  5. Place plastic wrap on top of the cabbage in the jar. Place something heavy, like a glass weight, on top of the plastic wrap and put on the lid. Leave on the counter away from direct sunlight.  

  6. Check your sauerkraut daily. Open the lid to release built-up gas from the fermentation process. This is called “burping” and must be done daily, or gas buildup could cause the container to explode. Press down on the cabbage if any pieces are floating above the liquid. Bubbling and foaming are normal and mean the fermentation process has started.  

  7. Continue to ferment for ~2 weeks, tasting as you go. Fermentation is complete when the sauerkraut tastes pleasantly sour and smells like vinegar. When it is ready, store the whole container (liquid and cabbage) in the fridge with a lid for up to 6 months. 

Notes

  1. Where possible, try to purchase the freshest cabbage you can find. A fresh cabbage will release more juice.  

  2. It is recommended to use special fermentation equipment, such as airlock jar lids or a fermentation crock, which allow the gas that builds up during fermentation to escape without letting oxygen in. An airlocked jar lid is a useful and affordable option. 

  3. Signs of contamination include sliminess, a putrid smell, and visible mold on the cabbage. If contaminated, discard the batch and start over as it is not safe to eat. 

  4. Canning or freezing sauerkraut is not recommended.  

 

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