SAUERKRAUT
Prep Time: 15 minutes
Fermenting Time: 3–14 days
Servings: 8
Ingredients:
1 medium head of green or red cabbage
1–1.5 tablespoons kosher salt or 3/4 tablespoons finely ground sea salt
Directions:
Prepare the Cabbage:
Discard the outer leaves of the cabbage.
Cut the cabbage into quarters, then chop each wedge into thin slices, adding salt each time you cut the cabbage.
Place the cabbage in a large mixing bowl.
Massage the Cabbage:
Massage the cabbage and salt with your hands for 5–10 minutes until it becomes limp and moist.
Pack the Cabbage:
Tightly pack the cabbage into a quart jar, tamping it down with your fist.
Add any extra cabbage liquid from the bowl into the jar.
Weight the Cabbage Down:
Place a small jar filled with rocks, marbles, or water on top of your mixture to weigh the cabbage down.
Cover the Jar:
Cover the jar with cheesecloth or a kitchen towel, securing it with a rubber band.
Initial Pressing:
Over the first 24 hours, press the cabbage down occasionally.
Submerge the Cabbage:
After 24 hours, ensure the cabbage is submerged in its liquid. If not, mix 1 teaspoon salt with 1 cup water to create a brine and add enough to cover the cabbage completely.
Ferment:
Let the cabbage ferment for 3–14 days at room temperature. Check it daily for the desired taste.
Skim off any bubbles or foam during fermentation or after it’s done. If you see mold, remove it immediately.
Color Changes:
Look for color changes in the cabbage: deep purple to pink (red cabbage) or green to yellow (green cabbage).
Store and Enjoy:
Store the sauerkraut in the refrigerator and enjoy!
Note:
You’ll need a quart jar and a kitchen towel or cheesecloth (if using cheesecloth, you’ll also need a rubber band).
Optional spices: caraway seeds, dill seeds, and juniper berries.
Nutrition Facts (per serving):
Calories: 22
Total Carbohydrates: 5g
Dietary Fiber: 2g
Vitamin C: 30% of the Daily Value
Enjoy your homemade sauerkraut, a nutritious and probiotic-rich addition to your meals!