Homemade Sauerkraut
A basic recipe for probiotic rich sauerkraut at home. No special ingredients or equipment required.
Equipment
- Large jar
- Large bowl
- Knife or food processor
- Plastic bag filled with water optional
- Small jars for storing after fermentation
Ingredients
- 1 Cabbage 2-3 pounds
- 1½ tablespoons Pickling, Kosher or sea salt not iodized table salt
Instructions
- Wash a large (4 liter) glass jar very well with hot water. Rinse away every possible trace of soap. The jar should be quite a bit larger than the amount of cabbage you will fill it with as expansion will occur. Allow to air dry and set aside.
- Wash the cabbage very well and remove the 2 outer leaves. Set these aside; they will be used later in the process.
- Using a knife or food processor, shred the cabbage as finely or thickly as you'd like. Place half of it into the large bowl. Sprinkle with half the salt, then top with remaining cabbage and then remaining salt.
- With very clean hands, massage the cabbage and salt together for several minutes or until the liquid begins to come out of the cabbage. Keep massaging until enough liquid renders out to slightly cover the cabbage. This can take up to 20 minutes depending on how old your cabbage is. The older the cabbage, the drier, thus it will require more massaging. This is why it is best to use younger cabbages for sauerkraut.
- Once enough liquid comes out of the cabbage to barely cover it, transfer it into the jar. Pack it lightly as you pile the handfuls in, but not too tightly. Top the cabbage with one or both of the reserved outer leaves and press down so the liquid barely comes above the surface. Ideally the cabbage should be completely submerged in the brine. You can facilitate this further by placing a plastic bag filled with water on top of the leaves.
- Cover the jar loosely and place in a dark, warm area like a cupboard (71℉/22℃ is ideal) for 1-2 weeks to ferment. Check sauerkraut after 3-5 days. It should begin to expand and may even nearly reach the top. Taste it for desired sourness. If you would like it more sour, allow it to ferment longer.
- Once sauerkraut has fully fermented to your liking, discard the cabbage leaves from the top and transfer to 4 or 5 smaller (pint sized) jars and refrigerate. Sauerkraut will keep for several months.