Sauerkraut Recipe for Beginners: Reduce Food Waste | Sustainable Eats with America’s Test Kitchen

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.

Quarter and core the medium head of cabbage, composting the core.

Shred the cabbage into pieces about 1/8 of an inch thick.

In a large bowl, add 4 teaspoons of pickling salt (or double the volume if using kosher salt).

Massage the cabbage and salt together to break up the cell walls and release water.

Stir in 1 1/2 teaspoons of juniper berries for flavor.

Transfer the cabbage to a container and press it down to sit below the water level.

Cover the cabbage with parchment and weigh it down with a heavy object, like a meat pounder or a can of beans.

Cover with cheesecloth or a coffee filter to keep bugs out.

Let it ferment in a cool place for six days, not in the fridge.

After six days, taste the sauerkraut and transfer it to the fridge if satisfied with the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary