Sauerkraut
Homemade sauerkraut is super easy and so much better than store bought. I first made it in glass jars with a weight, but after a while I bought a stone crock and really prefer this method. If your’re just starting to ferment, I would recommend using glass jars until you confirm that a crock is worth the purchase for you. The fermenting crock I own is the HomeBuddy Fermentation Crock on Amazon.
Sauerkraut
Ingredients
- 1 head cabbage thinly sliced
- 1.5 tablespoons kosher or canning salt
Instructions
- Slice cabbage with a knife on a cutting board in thin strips or use a mandoline. I use the OXO Good Grips Chef’s Madoline Slicer 2.0, it’s easy and safe to use.
- Add sliced cabbage to a large non-reactive bowl (glass or ceramic). Sprinkle cabbage evenly with salt. Mix with your hands, working/squeezing the cabbage as you go and softening it for about 5 minutes. Let cabbage sit in the bowl for about 15 minutes longer. It will start releasing water.
- Pack all cabbage into jar or crock and weigh down. Put jar or crock in a dark cool room and let sit for 3 to 10 days. Check periodically and if too dry add a little salt water. I usually ferment for about 5 days, since the saurkraut isn’t too sour and still has a little crunch.
- Pack in canning jars, seal and store in the fridge. Will keep in fridge for months.
- To experiment with other flavors, add additional ingredients right before packing into the jar/crock for the fermenting process. Common add-ins are shredded carrot, apple, beets and caraway seeds.