Cynthia’s Homemade Sauerkraut

Allow at least one week to ferment sauerkraut. Recipe takes about 20 minutes to make.

  • 2 medium cabbage heads (4.5 lbs, cored and finely shredded)
  • 2 tablespoons sea salt or more if you like it saltier
  • Filtered water
  1. Mix cabbage and salt together in a large glass bowl. Knead the cabbage and salt with your hands. This apparently breaks up the cellular structure of the cabbage which is necessary for fermentation.
  2. When the cabbage has become tender, put it into a  vegetable fermenter. Pack the salted cabbage into the fermenter as tightly as you can in order to eliminate air bubbles. Use a kraut pounder to pack the cabbage down.
  3. Fill container with filtered water 3/4 full. Remember that cabbage expands and that’s why you shouldn’t fill the container all the way up.
  4. Continue packing the cabbage into the container until the cabbage is completely submerged by liquid.
  5. Put weights on top of kraut to keep it submerged.
  6. Close container. Make sure air cannot pass through.
  7. Cover container loosely with a kitchen towel and leave it at room temperature in a dark place like inside a kitchen pantry. Allow it to sit for at least 7 days. Some folks leave it undisturbed for a month. Warning, sauerkraut can get molded prettily easily if not checked regularly.

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