How to make Sauerkraut
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Category
Sides
Servings
10
Prep Time
20 minutes
Save a bunch of money making your own SAUERKRAUT, its so easy and takes a minimum of effort!
Ingredients
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Sea Salt
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Cabbage
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Caraway seeds 2 tablespoons
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cracked black pepper 1 Tablespoon
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Cabbage - Salt Ratio: 10 grams of salt per pound of cabbage
Directions
Thoroughly wash a large tub or bowl. Make sure that your hands, and everything else coming into contact with the cabbage, are very clean. Use a container that will comfortably fit the softened cabbage, allow several inches of room at the top of the bowl to avoid overflow.
Shred the cabbage thinly Layer the cabbage and the salt in the tub or bowl. Massage the salt into the cabbage for 5 mins, wait 5 mins, then repeat. You should end up with a much-reduced volume of cabbage sitting in its own brine.
Mix in the caraway seeds and the cracked peppercorns.
Cover the surface of the cabbage entirely with a sheet of plastic wrap then press out all the air bubbles from below.
Cover the surface of the cabbage entirely with a sheet of plastic wrap then press out all the air bubbles from below. Weigh the cabbage down using a couple of heavy plates, or other weights that fit your bowl, and cover as much of the cabbage as possible. The level of the brine will rise to cover the cabbage a little. Cover the tub and leave in a dark place at a cool room temperature 65- 68 f (about 18-20C) for at least five days. It will be ready to eat after five days, but for maximum flavor leave the cabbage to ferment for anywhere between 2-6 weeks (or until the bubbling subsides).
Check the cabbage every day or so, releasing any gases that have built up as it ferments, giving it a stir to release the bubbles. If any scum forms, remove it, rinse the weights in boiling water and replace the cling film. You should see bubbles appearing within the cabbage, and possibly some foam on the top of the brine. It’s important to keep it at an even, cool room temperature – too cool and the ferment will take longer than you’d like, too warm and the sauerkraut may become moldy or ferment too quickly, leading to a less than perfect result.
The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavor, transfer it to smaller sterilized jars. Will keep in the fridge for up to six months.
