Prep time: 30 min Fermentation: roughly 14 days
Yields: 1 quart Recipe by Cultures for Health
This is a basic sauerkraut recipe. Start simple and then have fun with it! You can use red cabbage for a pretty pink kraut or add different spices (caraway seeds, dried dil, fresh ginger, garlic, turmeric, and on and on . . .)
Ingredients:
- 1 Medium Head of Cabbage
- 1-3 Tbsp. sea salt
Directions:
- Chop or shred cabbage. Sprinkle with salt.
- Knead the cabbage with clean hands, or pound with a potato masher about 10 minutes, until there is enough liquid to cover.
- Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut’s flavor will continue to develop as it ages.