Easy & Delicious Homemade Sauerkraut!
Make your own sauerkraut with this exceptionally simple and inexpensive recipe that will boost your gut health with beneficial probiotics.
Ingredients
- 1 head of cabbage
- 1 tbsp salt
Instructions
- Remove and wash outer leaves of cabbage and set them aside.
- Shred cabbage using a food processor or knife.
- Transfer shredded cabbage to a bowl and add salt. Massage for around 5 minutes. This should release juice from the cabbage creating a brine.
- Spoon cabbage into 1 or 2 large jars and pack tightly, ensuring the cabbage is submerged in the brine. Fold the cabbage leaves you reserved earlier and place them on top of the shredded cabbage. If you have a fermentation weight, you can place it on top to keep the cabbage submerged.
- Fit a plate over the opening of the jar to prevent oxygen from getting in. Place the jar in a shallow bowl and leave on the counter at room temperature for 5 - 21 days.
- Once fermented, store in the fridge for up to 6 months.
Notes
- Organic cabbage is best to use since it retains more natural bacteria for fermentation.
- Use non-iodized salt (sea salt, Himalayan salt). Iodized salt can interfere with fermentation.
- The ideal ratio is 2% salt to cabbage weight (about 1 1/2 tsp per pound of cabbage).
- Massage the cabbage well until it releases enough brine to submerge itself. This helps create an oxygen-free environment for fermentation.
- Sealing the jar tightly may result in the jar exploding. Seal loosely, or fit a plate over the opening to prevent air from getting in while still allowing gas to escape.
- Discard the sauerkraut if fuzzy mould develops.