How to Make Sauerkraut
Author: 
Recipe type: sauerkraut
Cuisine: vegan, gluten-free
 
Ingredients
  • 1 (roughly 2-pound) red cabbage
  • 1 (roughly 2-pound) green cabbage
  • 2-3 tablespoons sea salt
equipment
Instructions
  1. Prepare a clean work surface and clean equipment. You'll need a cutting board, knife, large bowl, jar and a weight (more on that in step 8). For this batch, I'm using 4 pounds of cabbage so I need a 64 oz wide mouth mason jar.
  2. Slice the cabbage. Remove the tough outer cabbage leaves. Keep them nearby because you'll need them for the "cabbage shelf" in step ?. Thinly slice the rest of the cabbage, discarding the core. Place the sliced cabbage in the bowl.
  3. Add the salt. For 4 pounds of cabbage, you'll want to add roughly 2 tablespoons of salt. The salt draws the water out of the cabbage, so older, drier cabbages might need a little more salt. Start with 2 tablespoons and use your hands to toss the cabbage and salt together.
  4. Let everything sit. This step isn't necessary, but if you have the time, it's great to let the bowl sit for 5-30 minutes, so the salt can start to draw the water out of the cabbage. This will make step 5 a little easier.
  5. Massage, Massage, Massage! Use your hands to squeeze the cabbage. After 5 or so minutes, the cabbage should start to wilt. Keep squeezing until it starts to release liquid. Add a little more salt if needed. Massage the cabbage until it's totally limp.
  6. Pack in into the jar. Take handfuls of the cabbage and press it into the jar. I use a fun tool called a tamper that makes this step a little easier, but it's definitely not required. Keep adding cabbage, making sure to press it down tightly, until all is used. If there's liquid left over in the bowl, pour it in.
  7. Make a shelf. Remember the discarded cabbage leaves from step 2? Fold them into the jar, covering the shredded cabbage, and press them down. This keeps the kraut from touching the air (which is how bad bacteria and mold can ruin your batch!).
  8. Weight it down. I use these handy Pickle Pebbles, which are perfectly fitted to a wide mouth mason jar. You definitely don't need them though! A smaller, regular-sized jar works well too.
  9. Cover it over. Use a clean towel or cloth to cover the opening of the jar.
  10. Put it up. Find a cool spot to keep the jar that is out of direct sunlight. Place a plate under the jar to catch any brine that fizzes over (trust me, you don't want sauerkraut brine dripping all over your kitchen!)
  11. Keep an eye on it. You want to make sure that the kraut is always submerged in brine (the liquid). To ensure this, press down on the weight every day or so. If that isn't helping, you can add a little water in a pinch.
  12. Let it ferment. I let my sauerkraut ferment for 2-4 weeks. The length of time usually depends on the season. In warmer months sauerkraut will ferment faster. This isn't an exact science, so to tell if your kraut is ready, simple taste it!
  13. Move it to the fridge. Your kraut is done- yay! Move the jar to the refrigerator for storage, where is should stay good for a couple of months.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/08/08/how-to-make-sauerkraut/