Brad’s Sauerkraut

Ingredients

• 5 lb green cabbage (Outer leaves removed; cored and finely shredded)
• 3 tbsp kosher salt (Use a non-iodized salt without anti-caking agents if possible)
• 1 tbsp caraway seeds (Optional; add for a traditional earthy flavor)

Steps

1. 1

   Wash your hands and prepare a clean, wide-mouth fermentation crock or large glass jar. Remove and reserve one clean outer cabbage leaf for covering the finished kraut.

2. 2

   Remove the cabbage cores and finely shred the cabbage. Place the shredded cabbage in a large bowl, adding it in batches if necessary.

3. 3

   Sprinkle the kosher salt over the cabbage. If using caraway seeds, add them now.

4. 4

   Massage and squeeze the cabbage firmly with clean hands for about 5–10 minutes, until it becomes noticeably softer, glossy, and releases enough liquid to form a brine. The cabbage should taste distinctly salty but not harshly so.

5. 5

   Pack the cabbage into the jar or crock a handful at a time, pressing firmly after each addition to eliminate air pockets and force the brine upward. Leave at least 2–3 inches of headspace.

6. 6

   Pour any remaining liquid from the bowl over the cabbage. The shredded cabbage should be submerged beneath its brine; press it down firmly with a clean weight or the reserved cabbage leaf. If needed, add a small amount of additional brine made with approximately 1 teaspoon kosher salt dissolved in 1 cup water, just to cover the cabbage.

7. 7

   Cover the vessel loosely with a lid or fermentation cover so carbon dioxide can escape. Place it on a rimmed tray at cool room temperature, ideally about 60–70°F (16–21°C), away from direct sunlight.

8. 8

   Check the sauerkraut daily during the first several days. Press the cabbage back below the brine whenever it rises, and skim away any harmless surface foam. The brine may bubble and smell pleasantly sour as fermentation begins.

9. 9

   Ferment for at least 1 week, or continue for 2–4 weeks until the sauerkraut reaches the desired acidity and texture. Taste it with a clean utensil during fermentation; a longer fermentation produces a sharper, more complex flavor.

10. 10

    When the flavor is sufficiently sour, seal the jar and refrigerate it. Keep the cabbage submerged in brine whenever possible and use clean utensils when serving.

Notes

The linked source provided no visible written recipe, transcript, or recipe-card text, so quantities and method are reconstructed from the recognizable dish and standard sauerkraut technique rather than directly extracted. Fermentation time varies with temperature, salt concentration, and personal taste. Discard the batch if it develops fuzzy mold, a putrid smell, or other clear spoilage; surface yeast or foam can be removed if the kraut otherwise smells clean and remains submerged.

Nutrition per serving

• side dish
• fermented
• vegetarian
• vegan
• gluten-free
• dairy-free
• no-cook
• make-ahead