How to Make Naturally Fermented Sauerkraut - courtesy of Microcosm Publishing

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.

Strip away any dodgy leaves on the cabbage.

Cut the cabbage into quarters using a large knife.

Use a cleaver to cut away the heart from each quarter.

Cut each quarter into thin strips.

Transfer half of the cabbage to a large nonreactive bowl.

Measure out 18 grams of kosher salt, which is three percent of the weight of the cabbage.

Pour the salt over the cabbage and mix it in.

Pack the cabbage into a ham press a little at a time, pressing it down firmly after each addition.

Insert the pressure plates and secure the lid of the ham press.

For the traditional method, place the remaining cabbage in a large nonreactive bowl and add three percent salt to it.

Mix the salt into the cabbage and pack it into a tall cylindrical glass or ceramic container, pressing it down firmly after each addition.

Use a glass tumbler to press the cabbage down, with a stick across the tumbler and an elastic band to apply pressure.

Transfer the container and the ham press to a warm shady place to ferment for 10 to 14 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary