Homemade Sauerkraut with fine sliced Cabbage and other Seasoning you may want to use. Natural ferment, good for the gut Sauerkraut.
Servings: 1 portion
Equipment
- 2 Mason Jars or 1 large Pickling Jar
- 1 Large Pot
- 1 Digital Scale
- 1 Food Processor fitted with shred blade or slice by hand
Ingredients
- 1000 g Cabbage
- 20 g Kosher Salt or Sea Salt - 2 % of the total Cabbage Weight
Sauerkraut Brine Solution
- 4 C Distilled Water
- 1 Tbl Sea Salt
Instructions
- Boil 1 large Pickle Jar or 1 - 2 Large Mason Jars with lids for 15 minutes. Set aside until ready to use.
- Remove outer leaves of Cabbage and chop the Cabbage into quarters. Remove Core and thinly slice or run through the processor fitted with the shredding blade. Weigh the Cabbage in order to determine 2 % in Salt. (Total weight of Sliced Cabbage * .02 = Salt in grams needed)Place the Cabbage into a pot and sprinkle over the weighed out Salt. Squeeze and work in the Salt & Cabbage. Then let sit for 30 minutes or longer.
- Meanwhile make the brine solution. Mix until all the Salt is dissolved into the Water.
- Place Cabbage into the large Pickle Jar with any juices. And top up with the brine solution. Ensure that the liquid comes up to about 1/2 inch to 1 inch from the rim.Move the Cabbage around to release any trapped air bubbles and ensure that all Cabbage is submerged in the brine. Place the lid on and store in your cupboards with a plate or bowl underneath just in case there is any leakage from built up pressure.
- Every day release the trapped air and seal again. Taste test on the 5th day. Ferment longer if desired, 2- 6 weeks.Once the Sauerkraut taste is to your liking, refrigerate. You won't have to open the lid every day as the fermentation will slow down considerably.
Notes
Don't rinse the Cabbage. You will be washing away important bacteria that are needed for proper fermentation.
Be sure to wipe around the lid and the jar to clear it from any cabbage pieces and brine.
You can add in any Herbs & Spices you want and/or Wine.
If you need to weigh down the Cabbage you can use a Ziploc bag filled with water and place it on top to assist in keeping the Cabbage submerged and cover it with the lid.