Sauerkraut
This simple sauerkraut recipe transforms cabbage into a tangy, probiotic-rich condiment that's perfect for sandwiches, bowls, or as a side dish and requires only cabbage and salt.
Ingredients
Main ingredients
- 1 head very fresh green cabbage Adjust quantity as desired.
- 1.5–2 teaspoons salt Use for every pound of cabbage.
Equipment
- 1 jar heavy glass or ceramic jar/crock Mason jars work well.
- 1 unit tamper or pounder To pack the cabbage.
- 1 weight weight (glass/ceramic/non-reactive metal) To keep the cabbage submerged.
- 1 unit mandolin or cabbage slicer Optional for thin shreds.
Instructions
Preparation
- Remove outer damaged leaves and halve the cabbage; cut out the core.
- Slice the cabbage very thinly (about 1/8 inch); by-hand slicing or a mandolin gives the best texture—avoid a food processor.
- Place shredded cabbage in a large bowl and sprinkle the measured salt evenly over it.
- Let sit for 20 minutes until the cabbage softens and releases some juice.
- Pound or massage the cabbage for several minutes until it wilts and releases more brine.
Packing
- Transfer cabbage and all released liquid to your jar or crock in batches, tamping each layer down to remove air pockets.
- Continue tamping until the cabbage is submerged at least ½ inch beneath the brine.
- Place a weight on top so cabbage cannot float.
- Screw lids on fingertip-tight or use airlock lids as instructed.
Fermentation
- Ferment in a dark spot at 65–70°F for at least 2 weeks, tasting daily after day 4.
- Check for doneness: the cabbage should be tender, the brine tangy, and the color should shift from bright green to pale beige.
Notes
Use non-iodized salt; if brine runs low, add a 2% salt solution. Store in a fridge once it reaches your preferred tanginess. Handle with care to avoid exposure to air.