This homemade sauerkraut is a great introduction to fermentation. It's simple, tasty and very healthy. It's made with just cabbage and salt, and requires no special equipment.
Ingredients
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1 head green cabbage
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1 tbsp sea salt
Vegetarian
gluten-free
vegan
dairy-free
Fermentation
Fermentation
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- short description
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Chop the cabbage
Mix cabbage and salt
Pack tightly into jar
Let it ferment
- detailed description
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Remove the outer leaves of the cabbage and set aside. Cut the cabbage into quarters and remove the core. Slice each quarter down its length, making 8 wedges. Slice each wedge crosswise into thin ribbons.
In a large bowl, mix cabbage with salt, kneading the cabbage with clean hands, until it starts to soften a bit.
Pack the cabbage into the jar as tightly as you can, pushing down on it with your fist or a tamper until the cabbage is submerged under its liquid.
Cover the jar with a tight lid, or a fermenting air-lock. Let it sit at room temperature and away from sunlight. Check it daily and press it down if the cabbage is floating above the liquid.
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