The following recipe makes about a quart of sauerkraut originally appeared on Fresh Preserving.
Ingredients
- 1 cup (240 ml) non-chlorinated water
- 1 tablespoon plus 1 teaspoon pickling salt
- 2 pounds cabbage (about 1-2 medium cabbage)
Equipment
- One quart sized fermentation kit (Ball Fermentation Kit or equivalent)
- Large bowl
Directions
- To make brine, dissolve 1 teaspoon salt in 1 cup water and set aside.
- Remove any bruised outer leaves of cabbage. Cut cabbage into quarters then remove and discard the core sections. Slice cabbage very thinly and place in a large bowl, then sprinkle with 1 tablespoon salt. Massage salt into cabbage, squeezing to release liquid. Cover bowl and let stand at least 1 hour.
- Toss cabbage a few more times, squeezing to release any extra liquid. Then pack cabbage into the jar, tamping down firmly with a spoon. Leave at least 2 inches of headspace. Pour any liquid collected in the bowl over the cabbage, pressing down firmly to help liquid cover cabbage. There may not be a lot of natural brine at this time, but the cabbage will continue to release it slowly.
- Place spring on top of cabbage, then twist lid on. If using a different brand of fermenting kit you may have weights instead of a spring.
- Wipe jar down and cover with a cloth. Store in a cool (68-72 °F) place for 24-36 hours. If after this time the brine does not cover the cabbage by 1 inch, remove lid and spring, and add some additional brine to cover. Wipe jar rim before replacing spring and lid. Discard any extra brine.
- Check daily to make sure vegetables remain submerged in brine. The cabbage will become translucent and slightly yellow in color as it ferments.
- Let the sauerkraut ferment for 2 weeks, then taste for the mild tangy flavor. If the flavor is to your liking, remove spring and add additional fresh brine as necessary to cover. If you prefer a stronger flavor, ferment an additional 1-3 weeks until flavor develops.
- Wipe jar rim and place a leek-proof or or canning lid on the jar.
- Store in refrigerator up to 6 months.
Notes
- To make additional brine: dissolve 1/2 teaspoon pickling salt in 1/2 cup non-chlorinated water.
- During fermentation, the cabbage must always be below the surface of the brine. Add more if necessary.
