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Homemade Sauerkraut
A traditional fermented sauerkraut made by salting shredded green cabbage and allowing it to ferment in its own brine for 3 to 6 weeks. Optional caraway seeds or juniper berries add aromatic flavor.
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Ingredients
- 3 lb green cabbage (1 small head; trimmed, cored, and shredded. Reserve the outer leaves.)
- 28 g salt (The tablespoon measure applies to Diamond Crystal kosher salt; with other brands, measure by weight. Add more as needed during fermentation.)
- 1 tsp caraway seeds or juniper berries (Optional.)
- 2 g salt for 2% brine (Use only if the cabbage does not produce enough brine; dissolve in 100 g water.)
- 100 g water for 2% brine (Use only as needed to top up the brine. The source also describes scaling the solution with 1 cup water and about 1 heaping teaspoon Diamond Crystal kosher salt.)
Steps
- 1
If using a large fermentation crock, place the shredded cabbage in the crock, sprinkling in the measured salt and optional caraway seeds or juniper berries as you go. If using a Ball jar, place the shredded cabbage in a large mixing bowl and sprinkle it with the measured salt and optional spices. Mix well, then knead and squeeze the cabbage for a few minutes to begin releasing its liquid.
- 2
Cover the cabbage between kneadings with plastic wrap or the crock's lid. Continue squeezing and kneading it roughly every 15 minutes until an ample amount of brine has formed—enough to cover the cabbage when it is compressed. This may take up to 4 hours.
- 3
If insufficient brine has formed, continue to the brine-adjustment step below. If using a Ball jar, pack the shredded cabbage into the jar along with all of its accumulated brine.
- 4
Lay the reserved cabbage leaves over the shredded cabbage and press down until the brine rises 1/2 to 1 inch above the cabbage.
- 5
Add stone or glass fermentation weights and push down to compress the cabbage further.
- 6
If there is not enough brine to cover the cabbage, dissolve 2 g salt in 100 g water to make a 2% salt solution, then use it to top up the brine. The source notes that 1 cup of water requires about 1 heaping teaspoon of Diamond Crystal kosher salt.
- 7
Seal the fermentation crock or Ball jar with an airlock lid according to the manufacturer's instructions. Place it in a cool, dark location; 65 to 70°F (18 to 21°C) is ideal.
- 8
After one to three days, fermentation should become more active and the cabbage should be bubbling. If the vessel is quite full, place it on a rimmed baking sheet to catch any overflowing liquid.
- 9
After the first week, open the vessel if desired, press the cabbage back below the brine, and taste it to monitor its progress. The cabbage must remain below the liquid level throughout fermentation.
- 10
If the brine level drops, top it up with more 2% salt water. Open the vessel as infrequently as possible because frequent opening increases the chance of surface mold. If mold develops, carefully scrape it off and continue fermenting the sauerkraut.
- 11
The sauerkraut is ready when it is quite sour, usually after 3 to 6 weeks depending on your preference. Discard it if it becomes discolored, slimy, or malodorous; some sulfurous smell is natural, but a truly offensive odor is a bad sign.
- 12
Transfer the finished sauerkraut to sealed containers and refrigerate for up to 6 months.
Notes
Fermentation time varies with preference and conditions. Keep the cabbage submerged below the brine throughout fermentation. The source states that the recipe makes about 1 1/2 quarts (1.4 L), with more possible if scaled to fit a larger vessel.
Nutrition per serving
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