Sauerkraut

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By Darren Purchese

A great way to start your fermenting journey, this is easy and fairly quick. It is also healthy and delicious! You will need a crock or a non-metallic pot or container to ferment your cabbage, make sure the crock is 25% larger than the quantity of sauerkraut you are making to ensure great air flow for your ferment.

Time

0

hour

15

minutes

Degree of Difficulty

Easy

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1

Portions

servings

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Ingredients

Servings

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 Savoy cabbage, finely sliced
 salt flakes
1

Weigh the cabbage and add 2.5% of salt flakes by weight. So, for example if you have 1kg of cabbage then you must add 25 g of salt.

 

2

Place the cabbage and salt into a large glass bowl or really clean sink and use clean hands to toss and massage the cabbage to evenly distribute the salt. This will also start to break down the enzymes and release water. Continue to mix the cabbage for 5 minutes and then cover the bowl and leave it to stand for 20 minutes at room temperature.

 

3

Pack the cabbage into a large crock, glass jar or container; pack the vegetables firmly into the jar using clean hands or a spoon. There should be enough naturally extracted liquid to cover the cabbage but if not just top up the jar with boiled and cooled water. Add a reserved large outer leaf of the cabbage to the top of the sliced veg and push it down to submerge.

 

4

Weigh the cabbage down with a clean ceramic or stone weight and leave uncovered at room temperature. Fasten a lid as soon as fermentation starts; this could be straight away or after a couple of days. You can tell it’s ready for the lid on when the cabbage stays submerged after the weight is removed.

 

5

Set the jar aside in a cool dark place to ferment after which the sauerkraut will be ready after a week or two depending on your environment. Once ready, transfer into jars and store in the fridge and use as required.

 

 

6

 

1
0 hours 0 minutes

Weigh the cabbage and add 2.5% of salt flakes by weight. So, for example if you have 1kg of cabbage then you must add 25 g of salt.

2
0 hours 0 minutes

Place the cabbage and salt into a large glass bowl or really clean sink and use clean hands to toss and massage the cabbage to evenly distribute the salt. This will also start to break down the enzymes and release water. Continue to mix the cabbage for 5 minutes and then cover the bowl and leave it to stand for 20 minutes at room temperature.

3
0 hours 0 minutes

Pack the cabbage into a large crock, glass jar or container; pack the vegetables firmly into the jar using clean hands or a spoon. There should be enough naturally extracted liquid to cover the cabbage but if not just top up the jar with boiled and cooled water. Add a reserved large outer leaf of the cabbage to the top of the sliced veg and push it down to submerge.

4
0 hours 0 minutes

Weigh the cabbage down with a clean ceramic or stone weight and leave uncovered at room temperature. Fasten a lid as soon as fermentation starts; this could be straight away or after a couple of days. You can tell it’s ready for the lid on when the cabbage stays submerged after the weight is removed.

5
0 hours 0 minutes

Set the jar aside in a cool dark place to ferment after which the sauerkraut will be ready after a week or two depending on your environment. Once ready, transfer into jars and store in the fridge and use as required.

 

6
0 hours 0 minutes