Sauerkraut is a relatively quick and easy recipe. As with most lacto-fermentation recipes this one takes some time (2 weeks to be exact) but the setup is super easy and the results are out of this world.
***This recipe is based on the weight of your cabbage once chopped***
Chop your head of cabbage making sure to remove any imperfections and remove the stem.
Salt - Measure your cabbage in grams and multiply by 0.02 (2%) of the total weight. Make sure to muddle your cabbage.
Mix in the salt and massage into the cabbage. This will take between 2 and 5 minutes depending on how vigorously you massage.
Transfer to a Mason Jar and push down as necessary to ensure that your cabbage is below completely submerged. If you have a muddler on hand, use it!
*Do NOT worry about "bruising" the cabbage, its kind of the point.*
Add a fermentation weight or a plastic bag filled with water to ensure your cabbage remains below the liquid line.
Fermentation can be accomplished using a Fermentation Cap on the mason jar or by leaving the jar lid loosely on the container and "burping*" daily.
Allow 2-3 weeks to ferment. Once completed you can store in the refrigerator for up to 2 months.
Be sure to check your sauerkraut periodically during the fermentation to ensure it has not gone too far.
0 servings