Homemade Fermented Sauerkraut
A traditional fermented cabbage sauerkraut filled with probiotics for optimum gut health!
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Equipment
- Large Bowl
- Knife
- Cutting Board
- Mason Jar
- Fermentation Crock optional
- Mason Fermentation Lids optional
Ingredients
- 1 Whole Head of Cabbage
- 2 tbsp sea salt
- 1 tbsp caraway optional
Instructions
- Remove the outer leaves of the cabbage. Cut the cabbage into thin shreds
- In a large bowl, mix the cabbage with the sea salt and caraway seeds (if using).
- Use your hands to massage the cabbage until it starts to release liquid.
- Pack the cabbage tightly in a clean, glass jar. Press down on the cabbage to remove and air bubbles and make sure the liquid covers the cabbage. Add a mason lids glass weight if using.
- Cover the jar with a cloth held in place with a rubber band, or a mason lids fermentation lid.
- Place the jar in a cool, dark place for about 3-4 weeks to ferment.
- Check on the kraut every few days to make sure the liquid is covering the cabbage, and skim off any mold or scum that may have formed on the surface. Keeping the cabbage totally submerged in the liquid during fermentation is KEY to avoiding mold growth.
- Enjoy your homemade sauerkraut as a side dish, or use it as a topping for sandwiches and salads.
Notes
- Fermenting time may vary depending on the temperature and humidity of your location. The warmer the temperature, the faster fermentation goes.
- When you check your fermentation, taste it so that you can stop the fermentation at your taste preference. Some prefer more sour than others. The longer it ferments, the more sour it becomes.
- The sauerkraut will continue to ferment in the refrigerator, but at a much slower rate.
- Sauerkraut can be stored in the refrigerator for several months.
- Don't worry if there is any mold growth. You can skim it off and remove it and still eat the good sauerkraut below it.
Servings: 6 people