1 head of cabbage
1-3 tablespoons salt, depending on preference
Water as needed
Knife or grater
Mason jar with lid and ring
Note: There are also fermentation kits available if you don’t already have the supplies needed.
Start by chopping or shredding the entire head of cabbage. Use the potato masher to pound the cabbage until enough liquid is released to cover the entirety of the vegetable; this will take at least 10 minutes. If the pounding method is not preferred, clean your hands and knead the cabbage for similar results.
Place both the cabbage and the liquid into the mason jar. Ensure that the cabbage is completely covered with the liquid produced. Supplement with water if needed. If necessary, use the fermentation weight to keep the cabbage submerged. Apply the lid and ring tightly.
Grow the culture at room temperature for a minimum of two weeks. As it ferments, pressure builds. Open the lid to release pressure daily. To avoid this process, the jar may be covered with a thick layer of cheesecloth held in place by a rubber band.
At the two-week mark, test the sauerkraut’s taste and texture. Allow the cabbage to ferment for longer if desired. If happy with both, tighten the lid and place it into a cold storage area like a basement. The longer the sauerkraut ages, the more developed the flavor becomes.
Pro Tip: This same recipe can be used for other vegetables such as beets, cucumbers, carrots or cauliflower.
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