AnswerLine: Fermenting - How to Make Sauerkraut

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.

Wash your hands.

Dissolve 1 teaspoon of salt in 1 cup of water.

Remove any bruised outer leaves of the cabbage and discard them.

Drain and rinse the cabbage under cool running water.

Reserve an outer leaf of the cabbage head to fit the jar.

Cut the cabbage into quarters and remove the core sections.

Slice the cabbage very thinly and place it in a large bowl.

Weigh out 2 pounds of cabbage and add 1 tablespoon of salt.

Massage the salt into the cabbage, squeezing to release liquid.

Cover the bowl with a towel and let it stand for at least an hour.

Toss the cabbage a few more times, squeezing to release any extra liquid.

Pack the cabbage into the jar, tamping down firmly with a spoon or fermenting pounder.

Pour any liquid collected in the bowl over the cabbage, pressing down firmly to help the liquid cover the cabbage.

Place the reserved cabbage leaf over the kraut and then place a fermenting glass weight or spring on top of the cabbage.

Twist on the lid.

Wipe down the jar and cover it with a cloth.

Check daily to make sure the vegetables remain submerged in brine.

Let the sauerkraut ferment for two weeks, then taste it for a mild tangy flavor.

If you prefer a stronger flavor, ferment for an additional 1 to 3 weeks until the flavor develops.

Once the desired flavor is reached, remove the glass weight or spring and add additional fresh brine as necessary to cover.

Wipe the jar before replacing the lid or using a traditional canning lid.

Store in the refrigerator for up to six months or freeze for 8 to 12 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary