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cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage offers a milder flavor and is often more affordable.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor while being a more natural option.

Prepare the cabbage by shredding it thinly.

Add salt at a rate of 1 tablespoon per kilogram of cabbage, gradually, and taste to adjust the amount of salt.

Begin to mix and massage the cabbage with your hands to help it release its juices and remain crunchy.

Grate the carrots and add them directly to the cabbage, using about 1 carrot for every 2 kilograms of cabbage.

Mix the cabbage and carrots thoroughly together.

Pack the cabbage mixture tightly into a jar, ensuring it is well compressed and that the natural cabbage juice rises to the top, without adding any water.

Cover the jar loosely to allow gases to escape as fermentation occurs, and place it in a bowl to catch any overflow.

After nearly 24 hours, check the cabbage as it ferments at room temperature, releasing gas and juice.

Puncture the mixture with a wooden stick several times a day to release gas build-up during fermentation.

After about 48 hours, the sauerkraut is ready and should be crunchy and flavorful.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary