The Easiest Fermentation Recipe: 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.

Peel the outermost leaves of the cabbage that are damaged or not clean.

Cut the cabbage into quarters to make it easier to shred.

Shred the cabbage as thinly as possible using a knife.

Transfer the shredded cabbage to a large bowl or container.

Weigh the cabbage to determine the amount of salt needed.

Calculate 2% of the cabbage's weight to determine the amount of salt to add.

Grind mustard seeds using a mortar and pestle and mix them with freshly ground black pepper.

Sprinkle the salt mixture evenly over the cabbage and toss everything to distribute the salt.

Let the cabbage sit for around an hour, tossing and squeezing it occasionally to draw out water.

After an hour, squeeze out a significant amount of water from the cabbage.

Transfer the cabbage to a flip-top jar, pressing it down with a wooden rolling pin as you go.

Fill the jar completely or until you run out of cabbage, then mash it down one final time.

Seal the jar and leave it to ferment at room temperature for a few days to up to two weeks, depending on desired sourness.

Open the jar once or twice a day to mash the cabbage down and ensure it stays submerged in brine.

Check for air gaps and any fuzzy growths on the surface, discarding the batch if mold appears.

Taste the sauerkraut periodically until it reaches the desired level of sourness, which may take about a week.

Once fermented to taste, move the sauerkraut to the fridge for long-term storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary