How to Make Sauerkraut At Home | On The Road with Bryan Roof

salt

💰Cheaper: sea salt

Sea salt can enhance flavor while being less processed.

cabbage

💰Cheaper: green cabbage

Green cabbage is usually less expensive than specialty varieties.

Break down the 2 1/2 pound head of cabbage into halves and then into thirds, removing the core.

Thinly slice the cabbage using a knife or mandoline.

Transfer the sliced cabbage to a large bowl.

Add 4 teaspoons of canning and pickling salt to the cabbage.

Massage the cabbage and salt together for 2 to 5 minutes until the cabbage releases its juices.

Add 1 1/2 teaspoons of juniper berries to the cabbage mixture and toss to combine.

Pack the cabbage mixture tightly into a fermentation crock, pressing down to submerge it in its juices.

Use a log jammer or other weight to keep the cabbage below the surface of the brine.

Cover the fermentation crock with a lid, ensuring the inside rim is clean for an airlock seal.

Add a little water to the lid to allow carbon dioxide to escape during fermentation.

Let the sauerkraut ferment at room temperature (65 to 70 degrees) for about 6 days, checking for taste and sourness.

After 6 days, taste the sauerkraut and continue fermenting for another week if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary