How to Make Sauerkraut in a Crock

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.

Take the outer leaves off the cabbage and save them to press down the cabbage later.

Shred the cabbage using a knife, cabbage slicer, mandoline, or food processor attachment.

Weigh the cabbage; for example, 1226 g of cabbage requires 24 g of salt (2% of the cabbage's weight).

Mix the shredded cabbage with the salt thoroughly.

Pack the cabbage mixture into a crock, pounding it down with a mallet until it fits and releases liquid.

Place the reserved cabbage leaves on top of the packed cabbage.

Put a plate on top of the cabbage and weigh it down with a fermentation weight or stone.

Label and date the crock to keep track of fermentation time.

After a few hours, check for liquid; it should be covering the cabbage.

After a day or two, ensure the cabbage is fully submerged in the brine.

Ferment for 2-4 weeks, checking for bubbles and mold.

If mold appears, remove it; the cabbage underneath is still fine.

When ready, transfer the sauerkraut to a mason jar, pressing it down to keep it submerged in the brine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary