How I Make Sauerkraut (fermented cabbage) Ep. 68

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is more tender and flavorful, while green cabbage is often less expensive.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor with less sodium.

caraway seeds

🥗Healthier: fennel seeds

💰Cheaper: anise seeds

Fennel seeds provide a similar flavor profile.

juniper berries

🥗Healthier: thyme

💰Cheaper: dried rosemary

Thyme adds an earthy flavor without the need for berries.

Remove the ugly outer leaves of the cabbage and set them aside.

Slice off the unattractive stem of the cabbage.

Cut the cabbage in half and remove the core.

Shred the cabbage into roughly 1/4 inch pieces.

Weigh the shredded cabbage; it should be around 2 pounds.

Dump the shredded cabbage onto a cutting board.

Layer the cabbage with salt, using 1 tablespoon of salt, and swish after each addition.

Squish the cabbage together to help it exude juices and let it sit for 30 minutes.

After 30 minutes, squeeze the cabbage for 5-10 minutes until it has released enough liquid to create brine.

Transfer the cabbage into a canning jar, using a funnel if desired, and pour the brine from the bowl into the jar until the cabbage is submerged.

If there isn't enough brine, mix 1 cup of cold water with a teaspoon of salt and pour it over the cabbage until it is submerged by about an inch.

Insert a washed cabbage leaf on top of the shredded cabbage in the jar for extra weight.

Place a small jar or weight on top to keep the cabbage submerged.

Cover the jar with a coffee filter secured with a rubber band to keep out dust while allowing air in.

Let the jar sit at room temperature for 2-3 days for fermentation.

Taste the sauerkraut after 2-3 days; if it has enough zing, it's ready; if not, let it ferment for another 2 days.

Once fermented to taste, put a proper lid on the jar and store it in the refrigerator for up to 2 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary