FERMENTING CABBAGE AT HOME (SAUERKRAUT)


If store-bought sauerkraut is a bit too sour for your taste, making it at home is the perfect solution—you can control the level of tartness. Plus, it's surprisingly simple to make and only takes a few basic ingredients.
INGREDIENTS

  • 1 Small to medium cabbage (save 1 or 2 unblemished cabbage leaves to cover top of ferment)
  • 1-2 Tablespoons unrefined salt
  • Spices of choice like caraway seeds, peppercorns, or dill
  • Mason jars (one small cabbage will fit in 1 quart)

DIRECTIONS

  1. Prepare the Cabbage:
    Remove the outer leaves of the cabbage, as well as any that are damaged, and discard them. Cut out the core and rinse the cabbage thoroughly. Drain well.

  2. Shred and Salt:
    Reserve one outer leaf. Thinly shred the remaining cabbage using a knife or food processor. Place the shredded cabbage in a large bowl and sprinkle with salt. Massage the cabbage thoroughly by hand until it begins to release its juices. If using any spices, mix them in at this stage. Continue massaging for about 15 minutes, then let it rest for at least 30 minutes.

  3. Pack the Jar:
    Firmly pack the cabbage into your fermentation vessel (such as a jar or crock), leaving about 1½ inches of headspace at the top. Slowly pour in enough brine to cover the cabbage by about 1 inch. You may not need all the brine, or the cabbage may not produce enough liquid. If more brine is needed, mix ½ teaspoon of unrefined salt with ½ cup of water and add as needed.

  4. Seal the Cabbage:
    Place the reserved cabbage leaf over the top of the packed cabbage to help keep it submerged and seal out air.

  5. Ferment:
    Cover the vessel with a fermentation lid or a regular lid. Leave it to ferment at room temperature, out of direct sunlight, for 10–14 days. If using a regular lid, remember to "burp" the jar daily to release gases produced during fermentation.

  6. Taste and Store:
    After 10–14 days, taste the sauerkraut. If it has reached your desired level of tanginess, remove the top cabbage leaf, seal the jar with a lid, and transfer it to the refrigerator.


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Best Salts for Sauerkraut:

  1. Sea Salt - Unrefined sea salt is ideal: it's natural, mineral-rich, and free from additives. Look for terms like "natural," "unprocessed," or "gray sea salt."

  2. Kosher Salt- Also a good option, but make sure it doesn't contain anti-caking agents (some brands do).

  3. Pickling Salt (Canning Salt) -Fine-grained and pure, with no iodine or anti-caking agents. Dissolves easily, making it perfect for fermentation brines.