Sauerkraut
Serves: Three Quarts | Prep: 20 min | Cook: 0 min
Ingredients:
Sauerkraut:
5 lbs cabbage
3 Tbsp coarse salt, non-iodized
Directions:
Prep the Cabbageby removing any damaged outer leaves. Set one clean leaf aside, you’ll use it later. Quarter the cabbage, remove the core, and shred it thin with a knife, mandoline, or food processor.
Place a layer of shredded cabbage into a ceramic crock and sprinkle some of the coarse salt over it. Mix and massage well with your hands, really work it until it starts releasing juice. Repeat these steps, a layer of cabbage, sprnkle of salt, and a good massage. Keep going until all the cabbage and salt are in the crock.
Next, press it down. Once everything is combined, press the cabbage down firmly. You want the natural juices to rise and start covering the cabbage. Place the whole reserved cabbage leaf on top as a cover. The add a heavy plate that fits inside the crock and weigh it down (a clean jar filled with water works great.) The cabbage should be fully submerged under its liquid within 24 hours. If it’s not, press it down again.
This stage in fermentation. Cover the crock loosely (you want airflow, but keep dust out). Store in a cool area, ideally 60–70F/15–21C. Let it ferment about 6 weeks.
** You’ll notice: Bubbles in the first week, a slightly sour smell (this is normal), and the brine becoming cloudy.
Skim off any surface scum if it appears, this is normal too.
Start tasting around week 4–5. When it’s tangy and deep enough for your liking, transfer to jars and refrigerate. Cold storage slows fermentation and keeps it perfect for months.
**Tips
Always use non-iodized salt (iodine can mess with fermentation).
Keep everything submerged — air is the enemy.
If it smells rotten or looks fuzzy (true mold), toss it. Clean ferment = pleasantly sour, never putrid.
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