Basic Sauerkraut
 
Prep time
Total time
 
A true, slow-fermented sauerkraut doesn't really require a recipe. You'll mostly go by taste, texture and time, but here are some approximate proportions that work for us.
Recipe type: Appetizer & Sides, Snack
Serves: 5-6 c
Ingredients
  • 8 cups (approximately 1 medium-sized head) green or purple cabbage, shredded or thinly sliced
  • 2 Tbsp quality sea salt (non-iodized)
  • Water, if necessary (if you use a fresh cabbage, the salt will usually pull out enough liquid to completely submerge everything, but if your cabbage has been in the back of the fridge a while, you may need to top up with some water) **it's important to use filtered, non-chlorinated water as chlorine can be detrimental to probiotic growth!
  • Other add-in veggies, like carrots, onions, garlic (optional -- to your preference)
Instructions
  1. Prepare jars (or ceramic fermentation crock, etc.) -- Wash and rinse thoroughly with hot water. It's best to use wide-mouth jars (rather than jars with narrowed openings) -- this just makes it easier to submerge everything evenly and extract any floating bits as needed. Use glass or ceramic fermentation vessels -- avoid plastic or metal for fermenting.
  2. Remove the outer leaves of your cabbage and set aside -- try to keep them in tact so you can use them to cover your 'kraut.
  3. Slice or shred cabbage and place into a large bowl. For whatever reason, I like my sauerkraut cabbage sliced long and thin, but I prefer my Kimchi (a spicy Korean version using Nappa cabbage) in larger chunks -- it absolutely doesn't matter, so whatever you like, do it! (maybe just avoid chopping into *really* bits as those tend to be the ones that float to the top easily)
  4. Add optional veggies or spices here, if desired. I like this recipe best absolutely plain: just cabbage and salt. But sometimes we mix it up for variety.
  5. Sprinkle sea salt over your cabbage and mix thoroughly. The salt will start to pull liquid from the cabbage and soften it. Really work the salt into the cabbage, either by squeezing with your hands or smashing with a large spoon or potato masher (fun for kids and therapeutic for everyone!)
  6. Once the cabbage seems fairly soft and you have a decent amount of liquid, start packing the cabbage into your jars. Push it down firmly with a clean spoon or fist until the liquid covers the cabbage. If the liquid doesn't quite cover everything, simply add a small amount of water so that everything is submerged. Try to keep about an inch or more of space at the top of the jar to avoid overflow from additional liquid.
  7. Tear or fold your outer cabbage leaf to the approximate diameter of your jar and place it over your sauerkraut.
  8. Place a weight on top of the leaf to hold everything beneath the brine (I like to use a small clean jar, filled with rocks or a heavy pestle or diamonds and gold -- whatever holds it down). If you see any floating bits, scoop them out to eat or add to your compost. Floating bits that are exposed to air may get moldy, so try to keep it all submerged.
  9. Cover the jar, either with a loose bag, cloth or lid -- not air-tight (depending on the size of your weight, often a lid won't fit; though, if you've got a big fermentation jar, sometimes you can fit a loose lid on top).
  10. Place your jar(s) in a quiet location, on a plate or dish (to catch possible liquid overflow). Check your 'kraut every few days (taste if you wish!). You may notice bubbles rising to the top. Scoop out any floating bits.
  11. For a good amount of probiotic benefit, allow to ferment for 3 weeks.You can add more salt or water to adjust to your taste, or leave as is and enjoy!
  12. Store your 'kraut in the fridge for up to a few months.
  13. Enjoy as a side dish, salad or burger topping, on top of avocado toast, or straight up with a fork!
Recipe by The L'Oven Life at https://thelovenlife.com/sauerkraut/