EASY Sauerkraut Recipe...With A Kick | PERFECT Probiotic Rich Food For Good Health, Meal Prep Ready

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 outer leaf layer off the nappa cabbage and keep a portion of it.

Cut the cabbage in half and thinly slice it, removing the core.

Place the chopped cabbage into a large mixing bowl.

Rinse the Serrano peppers under cold running water, cut off the stem, slice in half, and finely slice them, keeping the seeds for spiciness.

Rinse the carrot under cold running water and grate it using a cheese grater.

Zero the scale with the mixing bowl on it and add the chopped cabbage, sliced peppers, and grated carrot.

Calculate 2.5% of the total weight of the vegetables and measure out that amount of kosher salt (33 grams).

Add the salt to the mixing bowl with the vegetables all at once.

Massage the cabbage mixture for 3 to 5 minutes until the water content is released and a brine forms.

Carefully scrape the cabbage mixture into a wide-mouth mason jar, ensuring to include the liquid.

Use a rolling pin or similar blunt object to press the mixture down, ensuring the brine covers the ingredients.

Use a cabbage leaf to cap the mixture and keep the ingredients submerged under the brine.

If necessary, place a Ziploc bag filled with water on top to weigh down the ingredients.

Cover the jar with a coffee filter secured with a rubber band to allow air flow while keeping contaminants out.

Store the jar away from direct sunlight in a temperature range of 65 to 78°F.

Check for fermentation activity after 3 to 4 days, looking for small bubbles forming.

Taste the sauerkraut after 7 days and adjust fermentation time to your preference.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary