Fermented Cabbage (Sauerkraut)
Homemade sauerkraut is a delicious and healthy fermented food that is easy to make with just a few simple ingredients. This traditional recipe will guide you through the process of turning fresh cabbage into tangy, probiotic-rich sauerkraut.
Equipment
- 1 Cutting Board
- 1 Sharp knife
- 1 Large mixing bowl
- 1 Quart-sized wide-mouth mason jar
- 1 weight (to keep cabbage submerged)
- 1 Cheesecloth or clean kitchen towel
Ingredients
- 1 medium head green cabbage (about 2 pounds)
- 3 tbsp sea salt
- 1 tsp Caraway seeds (optional)
- 1 tsp peppercorns (optional)
Instructions
- Clean all equipment thoroughly.
- Remove any wilted or discolored outer leaves from the cabbage.
- Cut the cabbage into quarters, remove the core, and thinly slice the cabbage.
- Place the sliced cabbage in the large mixing bowl
- Sprinkle the salt over the cabbage and massage it with clean hands for about 5 minutes until the cabbage becomes soft and releases its liquid.
- Add the Caraway seeds and the peppercorns.
- Pack the cabbage and its liquid tightly into the quart-sized mason jar, leaving about 1 inch of headspace at the top.
- Place the weight on top of the cabbage to keep it submerged under the liquid.
- Cover the jar with cheesecloth or a clean kitchen towel and secure it with a rubber band.
- Let the jar sit at room temperature (60-75°F) for around 2 weeks. Check the sauerkraut daily, pressing down on the weight to keep the cabbage submerged. Skim off any scum that may form on the surface.
- Taste the sauerkraut after 1 week and continue fermenting until it reaches your desired level of tanginess.
- Once the sauerkraut is ready, remove the weight and cheesecloth, seal the jar with a lid, and store it in the refrigerator. The sauerkraut will keep for several months.
Notes
- Use fresh, firm cabbage for best results.
- Keep the cabbage submerged under the brine to prevent mold growth.
- If scum forms on the surface during fermentation, simply skim it off.
- Fermentation time may vary depending on room temperature and personal taste preferences.
- Homemade sauerkraut is a great source of probiotics and vitamin C.
- You can buy this 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars from Amazon.
- You can also buy this 2 pack Jillmo Fermentation Kit. It includes 2 x 1.5 Liter fermentation jars with fermenting weights and airlocks.