Sauerkraut Simple Beginners Recipe

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.

Cut the red cabbage and green cabbage in half, then into quarters, and remove the core.

Weigh the cabbage to determine the amount of salt needed, aiming for 2% salt by weight.

Slice the cabbage into very thin slices by hand or using a mandoline.

Weigh out the salt, aiming for 2% of the cabbage weight, and add it to the sliced cabbage.

Crush the cabbage and salt mixture to release juices, using a muddler for about 10-15 minutes.

Pack the cabbage mixture tightly into a mason jar, ensuring the liquid covers the cabbage completely.

Use a glass weight to keep the cabbage submerged under the liquid in the jar.

Label the jar with the date and contents using masking tape.

Ferment the sauerkraut at room temperature for 1-4 weeks, tasting periodically to check for desired flavor.

Once fermented, transfer the sauerkraut to a different jar and refrigerate, consuming within a month.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary