1cabbage 1 small head or about ¾ medium head, note green cabbage makes naked kraut and red cabbage makes ruby kraut
2teaspoonssea saltuse up to 3 teaspoons per quart, it should taste pleasantly salty but not too salty
Instructions
Remove outer cabbage leaves and set aside. Cut cabbage in half, then in quarters. Cut out some of the cabbage core. Using a large chef’s knife, finely slice all cabbage. Alternatively, you could use a food processor to “slice” the cabbage.
Put cabbage in a large mixing bowl and add salt. Set aside for a few minutes then firmly massage mixture with your hands until liquid squeezes out of cabbage, about 2 to 10 minutes.
Pack cabbage tightly into a 1 quart (32 ounce) canning jar using a blunt object or kraut pounder. Press often when filling the jar to remove air bubbles and to allow the brine to come above the cabbage. Leave about 1 inch headspace in the jar since the cabbage will expand as it ferments.
Cover the shredded cabbage mixture with cabbage leaves to keep the shredded cabbage in the brine. Add a fermentation weight, boiled rock, or bag filled with water to weigh it down (if desired).
Put a lid or fermentation air-lock on the jar. Place in a cool place out of direct sunlight.
Allow cabbage to ferment for about 1 week for young crisp sauerkraut to about 2 weeks to 1 month for more sour, softer sauerkraut. Check on ferment and taste with a clean utensil every 2-3 days until you are happy with the flavor. If the top appears dry, pack down sauerkraut until liquid rises above the cabbage leaves.
Store sauerkraut in the refrigerator until it’s eaten. The cold temperature will significantly slow the fermentation process.
Notes
If you need to make a brine to cover your vegetables, mix about 1 tablespoon sea salt per 1 cup water, although this shouldn’t be necessary with kraut.
Once you get the hang of making basic sauerkraut, experiment with adding other ingredients to the base of cabbage like beets, garlic, dill, caraway seeds, etc.
Keyword kraut, sauerkraut, sauerkraut recipe, small batch