Homemade Fermented Sauerkraut

By gbvampy1

Ingredients

• 1 1/2 pounds trimmed green or red cabbage about 1 head
• 1 1/2 T pickling salt or sea salt if using weights, if not using weights, add another 1 1/2 to to 1 qt warm water and use that for weight. If bag breaks, it will just be more brine.

Details

Servings 2

Preparation

Step 1

Core and shred the cabbage. I recommend using some kind of shredding attachment on a food processor or a stand mixer to get fine, uniform shreds. You can also use a knife if you want. Transfer the cabbage into an extra-large bowl and add the salt. Stir well, then let it stand at room temperature for 2 hours. It should start releasing its liquid by then.

Pound the cabbage. Really bruise it to release more of its liquid. Pack the cabbage firmly into two sterilized quart-sized jars. There should be enough juice in the jars to cover the cabbage, but if there isn't enough, add a little water. Cover with a lid and screw band. Don't tighten them firmly, just until you feel resistance. Place the jars on a tray or a plate to catch any juices that will try (successfully) to escape. Store where the temperature remains fairly steady, between 60 and 70 degrees F.

Check the sauerkraut after 24 hours. The cabbage should still be completely immersed in the liquid. If you need to make more brine, dissolve 1 1/2 tablespoons of pickling salt in 1 quart of water. Pour enough in brine to keep the cabbage submerged.

Check the sauerkraut every few days and skim off any scum that appears on the surface. Bubbles should begin to rise to the surface, indicating that fermentation is taking place. Start tasting the sauerkraut after 2 weeks. The flavor should change from salty to pickled. The fermentation can take anywhere from 2 to 6 weeks depending on the temperature. You may want to rinse it off before eating if it still tastes very salty (it does to me). Only rinse off what you plan on eating right then.

Store finished sauerkraut in the fridge for several months.