Ingredients
- 2 pounds cabbage about 1 medium head
- 18 grams sea salt 2% salt ratio
Optional Additions
- Caraway seeds
- Juniper berries
- Garlic cloves
- Black peppercorns
- Shredded carrot
- Fresh dill
Instructions
- Remove outer leaves and set one aside. Core the cabbage and shred finely.
- Weigh shredded cabbage and calculate 2% salt by weight (add 9 grams of salt for every pound of cabbage). Sprinkle salt evenly over the cabbage.
- Massage firmly for 3 to 5 minutes until the cabbage softens and releases enough liquid to form its own brine.
- Pack cabbage tightly into a clean jar, pressing down until brine rises above the cabbage.
- Place the reserved cabbage leaf on top and use a fermentation weight if needed to keep cabbage submerged.
- Allow to ferment at room temperature for 7 to 14 days.
- Taste periodically. When flavor is pleasantly tangy, seal and store in the refrigerator.
Notes
Sauerkraut flavor deepens the longer it ferments.
Always keep cabbage submerged beneath brine to prevent spoilage.
Sauerkraut can last up to 6 months or longer in refrigeration.
Always keep cabbage submerged beneath brine to prevent spoilage.
Sauerkraut can last up to 6 months or longer in refrigeration.
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