ferments

Sauerkraut

• source: https://www.makesauerkraut.com/fermented-food-recipes/sauerkraut-recipes/
• servings: 1 quart

Ingredients

• 1 medium head green cabbage
• 1.5 tbsp sea salt

Cookware

• knife
• mandoline
• large bowl
• mason jar
• wooden tamper
• fermentation weight
• lid

Method

1. Remove outer leaves from green cabbage and set aside. Quarter and core the cabbage, then shred finely with a knife or mandoline.
2. Place shredded cabbage in a large bowl and sprinkle with sea salt. Massage and squeeze the cabbage with your hands for 10 minutes until it releases enough liquid to cover itself.
3. Pack the cabbage tightly into a mason jar, pushing it down with a wooden tamper or your fist so the brine rises above the cabbage.
4. Place a reserved outer cabbage leaf on top and weigh it down with a fermentation weight or small jar filled with water. Ensure the cabbage stays submerged.
5. Cover the jar loosely with a lid or cloth to allow gases to escape. Place in a cool spot away from direct sunlight.
6. Check daily and press down if cabbage rises above the brine. Taste after 7 days. Ferment for 14 days to 28 days depending on your preference.
7. Once fermented to your liking, seal with a tight lid and refrigerate. It will keep for several months.