This Is THE BEST Sauerkraut Recipe Perfect For Beginners

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.

Weigh out the cabbage for accuracy.

Peel the skin off the beet using a vegetable peeler.

Shred the beet using a box cheese grater and place it into a bowl.

Rinse the cabbage under cold running water and remove the outer leaf for later use.

Cut the cabbage in half and remove the core.

Cut each half into quarters for easier shredding.

Shred the cabbage thinly using a sharp knife or cheese grater.

Weigh the shredded cabbage and beet mixture, recording the weight (928 g).

Calculate 2% of the total weight for the amount of salt needed in grams.

If no scale is available, use about a tablespoon of kosher salt for a medium cabbage.

Add the calculated amount of salt to the shredded cabbage and beet mixture, along with the cardamom.

Mix the cabbage and salt together and let it sit for about five minutes to extract liquid.

Squeeze the cabbage to see water dripping out, which is desired for fermentation.

Transfer the mixture into a large mason jar, including all the liquid from the bowl.

Use a rolling pin without a handle to press down on the cabbage to extract more liquid.

Place the outer cabbage leaf on top of the shredded cabbage to keep it submerged.

Use a bag filled with water as a weight to keep the cabbage under the brine level.

Loosely thread on a lid to the jar to keep contaminants out while allowing gases to escape.

Let the jar ferment on the countertop away from direct sunlight for about seven days, or up to 2-3 weeks depending on taste.

Check for signs of fermentation after a few days, like bubbles forming in the brine.

Ensure the brine level is above the surface of the cabbage during fermentation.

After fermentation, check the pH of the brine; it should be 4.6 or lower for safety.

Transfer the sauerkraut into smaller jars and refrigerate to slow down fermentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary