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Ingredients
- 9 lbs. cabbage of your choice
- 3 tbsp. Sea salt (1.5% weight to cabbage)
- 3 tbsp. Caraway seeds or other spices (optional)
Details
Preparation time 90mins
Preparation
Step 1
1) PREPARE & MASSAGE YOUR CABBAGE
Shave your cabbage finely. Place the shaved cabbage and sea salt in a large stainless steel or glass bowl and massage vigorously. Massage the cabbage and salt for 15-20 minutes or let sit for 1 hour.
The cabbage will release much of its moisture, forming your brine. You are looking for a good amount of liquid (2 or more cups).
2) ADD SPICES & OTHER INGREDIENTS OF YOUR CHOICE
Once your brine has formed, add your spices and mix into the cabbage thoroughly.
TIP: A general rule that our friend Kathryn Lukas, of Farmhouse Culture, gives us is... don’t let your ratio of spices and extra ingredients exceed 25% of the total product. Basically, you want your kraut to be at least 75% cabbage. Extra ingredients you might enjoy adding include carrots, peppers, turnips and nearly any other vegetables you prefer.
3) PACK THE KRAUT MIXTURE INTO YOUR OHIO PICKLING CROCK
Pack the kraut mixture into your crock with all of your brine. You want your brine to cover the kraut completely. Place weights on top of the kraut (this will push the vegetables below the brine) and put the lid on. See our selection Ohio crock weights & lids here.
4) LET YOUR KRAUT FERMENT
Ferment the cabbage in the brine for approximately 3 weeks at 65º-70º F. Check the kraut often to make sure no yeast or mold is forming. If you do find any, scrape it out of the crock and discard it.
5) EXTRA TIPS FOR EXCELLENT KRAUT
Taste your kraut after one week to determine when the texture and taste is right for you. Do not open your crock more than once a week. When your kraut is finished, transfer it to mason jars and refrigerate. It will keep up to 6 months if properly stored. Fermenting kraut is very safe due to its high acidity – BUT if it smells or tastes bad it probably is. When in doubt – throw it out!
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