Ad-free, Easy Fermented Sauerkraut Recipe | Crunchy, tasty, healthy gut!

cabbage

🥗Healthier: napa cabbage

💰Cheaper: green cabbage

Napa cabbage offers a different flavor and texture, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt provides a different mineral profile, while table salt is usually more affordable.

caraway seeds

💰Cheaper: fennel seeds

Fennel seeds can provide a similar flavor profile at a lower cost.

juniper berries

💰Cheaper: dried thyme

Dried thyme can add a different herbal note at a lower price.

Remove the rusty outer leaves of the cabbage.

Peel off the layer of leaves under the outer leaves and save them for later.

Weigh the empty bowl (800 g).

Chop the cabbage into equal pieces of about 1 inch.

Weigh the bowl with the chopped cabbage and subtract the weight of the bowl to find the weight of the cabbage.

Multiply the weight of the cabbage by 0.02 to find the amount of salt needed (rounding to 37 grams).

Measure out 34 grams of salt using tablespoons (2 tablespoons for 34 grams) and eyeball the remaining 3 grams.

Use clean hands to mix the salt with the cabbage, thoroughly coating all pieces.

Squeeze the cabbage to help the salt draw out water, letting it sit for 20 minutes.

After 20 minutes, pound the cabbage to release more water until it is very watery.

Use a funnel to fill a jar with the cabbage, packing it tightly to push out air and create brine.

Continue adding and packing down more cabbage until the jar is filled with cabbage and brine.

Top the packed cabbage with the saved leaves or a glass pebble to keep it submerged.

Seal the jar with a lid or use a nipple lid to allow gas to escape; if using a regular lid, open it daily to release gas.

Let the jars sit at room temperature for at least 5 days, opening the lids once a day.

After about a week or two, the sauerkraut will be golden brown and ready to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary