Fermented Cabbage (Sauerkraut)

Sauerkraut is finely cut raw cabbage that has been fermented by lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed during fermentation. Traditionally, it is made by dry curing cabbage with salt and allowing it to ferment. Sauerkraut is a dish commonly eaten in Germany and has been prepared since the 17th century.

Sauerkraut tastes great with sandwiches, hotdogs, potato salad, or as a side. The sky is the limit.

Easy Recipe:

1 Cabbage, white or red

1 Tablespoon Salt without Iodine

Filtered water

Glass canning jar

Quarter the cabbage and remove the cores. Then slice the cabbage thinly, 1/8-inch thick is perfect but it doesn’t have to be perfect. Chop it the way you want.

Once you’re done, pop the sliced cabbage into a large bowl and mix with salt. Let the cabbage sit until it starts to wilt and release liquid—about 10 minutes to one hour.

After letting cabbage rest with the salt, it’s time to squeeze. Squeezing all this cabbage has several benefits. First, it helps release the liquid from the veggie. It also helps work salt thoroughly into the mixture and softens the cabbage up even more so you get that just-right sauerkraut texture.

Pack tightly into the clean glass jar. Use your hand or a wooden tamper if available like this.

Mix in a glass jar filtered water and 1 Tablespoon salt. Mix unstill salt is dissolved. Pour over packed cabbage to one inch from the top.

It is best to use a weight like this to hold the cabbage down. You can also save an outer cabbage leaf to fold and place at the top of the jar under the weight.

You can cover your jar with a coffee filter or a cheese cloth. I prefer to use pickle pipes. It allows your jar the protection of being covered and it has a small hole in the top where it burps. Learn more here.

Store the jar on a plate for 3-4 weeks on the counter out of direct sunlight. It is ready to eat when the bubbling has stopped. If it smells bad, don’t eat it. If smells good, try it.

Later…

When fermentation is complete, remove top and weight. Cover with a plastic lid and store in the refrigerator for up to 3 months. Eat 1 tablespoon to 1/2 cup every day. Start with 1 tablespoon and work up to more.

To change up the taste, add garlic, carrots, peppercorns, juniper berries, carraway seeds and more. Have fun experimenting.