Sauerkraut can be prepared with white, red or green cabbage. It is very easy to prepare. You basically need only two.
Prep time: 5-7 days
Course: Condiment, Side Dish
Keyword: cabbage, fermented cabbage, sauerkraut
- 1 large cabbage white, red or green), fresh
- 1-2 tablespoon pink salt or sea salt ONLY
- 1 cup of vegetables (optional)
- First, remove the top layers of the cabbage, clean and set aside. Next, thinly slice or shred the cabbage. Reserve two leaves.
- Wash and drain under running water in a strainer and place in a deep bowl.
- Then add 1-2 tablespoons of natural salt. Knead the salt and the cabbage together. The salt will draw the juice out of the cabbage and produce the lactic acid. The salt is also necessary to help stop the putrefactive microbes in the initial stages of the fermentation and kill the pathogens.
- Continue kneading with your hands or use a wooden hand pestle to smash it until the juice comes out. You should get enough juice that covers the shredded cabbage.
- Next, pack the cabbage and the juice in a large glass jar or enameled bowl. I personally prefer glass jars. Fold the reserved cabbage leaves and place above the chopped cabbage.
- Firmly press the leaves into the jar, making sure no air is trapped within. Make sure there is juice above the cabbage leaves. If necessary, you may have to add a little distilled water to make sure the leaves are submerged in the water.
- Cover the jar with a kitchen towel to keep it dark. Let it rest for 5 to 7 days.
- No part of the cabbage should be exposed above the water as it could rot. I find it helpful to add the weight of a glass plate or glass jar that can fit into the jar to keep the leaves at least 1 cm below the water.
- Make sure there is space between the cabbage and the lid (about 2 cm to 3 cm).
- You also want to just rest the lid on the jar so the fermentation gases can escape. DO NOT TIGHTEN THE LID!
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