How to Make Sauerkeraut

 

Making sauerkraut at home requires just two primary ingredients: cabbage and salt. You achieve this through lacto-fermentation, where natural bacteria on the cabbage convert the sugars into lactic acid. A general rule of thumb is to use about 1 tablespoon of salt for every 2 pounds (about 1 kg) of cabbage. 

Step-by-Step Guide

1. Prep the Cabbage: Remove the wilted outer leaves, but save 1 or 2 large whole leaves for later. Quarter the cabbage, remove the core, and slice it into thin ribbons.
2. Salt and Massage: Place the shredded cabbage in a large bowl and sprinkle it with salt. Massage and squeeze the cabbage with clean hands for 5 to 10 minutes until it wilts and releases plenty of its own juices (brine).
3. Pack the Jar:
    Transfer the cabbage and all its juice tightly into a clean glass jar. Pack it down as hard as you can so the brine rises above the cabbage.
Submerge: Fold up one of your reserved large whole leaves and place it directly on top of the shredded cabbage. Weigh it down using a small glass weight, a clean shot glass, or a sealed ziplock bag filled with water, ensuring the cabbage stays completely submerged under the liquid.
Ferment: Place the jar in a bowl (to catch potential overflow) out of direct sunlight at room temperature (

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 to 

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).
• If using a traditional tight lid, burp the jar daily to release built-up gases.
• If using a Mason Jar Fermentation Lid, it will release gases automatically.
Taste Test: Taste the kraut after 5 to 7 days. If you like it tangier, leave it to ferment for up to 3 to 6 weeks.
Store: Once it reaches your preferred flavor, remove the weights, secure a tight lid, and store it in the refrigerator. It will keep for 3 to 6 months. 

Important Tips

• Avoid Iodized Salt: Always use natural sea salt, kosher salt, or Himalayan pink salt. Iodine can inhibit the fermentation process.
• Keep Submerged: The number one rule of fermentation is that the cabbage must always be under the brine. If needed, you can top it up with a 2% saltwater solution (1 tsp salt mixed into 1 cup of water). 

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