Sauerkraut
The most basic of sauerkraut recipes that can be kicked up with other items, as desired!
Wash a mason jar to ensure it is completely clean to allow for proper fermentation.
Take the 1/2 of a head of cabbage, and slice it thin. Do not wash the cabbage, as the natural bacteria will aid in fermentation
Add the shredded cabbage to a large mixing bowl and cover with salt. Using clean hands, massage the salt into the cabbage for about 30 seconds. It will start to release more liquid. Let it sit for about 3-5 minutes to allow the salt to draw more liquid from the cabbage. Massage again another 30 seconds. This liquid that the cabbage produces is your fermenting brine.
Add the shredded cabbage and all of the liquid/brine to your Mason jar. Use the back of a clean wooden spoon to tamp down the cabbage. It should be fully submerged in the brining liquid. There shouldn’t be a lot of excess liquid, but the top of the cabbage should be fully submerged. It might take 4 to 5 hours or as long as needed, to get enough liquid to submerge all the cabbage.
Cover the jar with cheesecloth or another loose, clean cloth and use a rubber band to secure it
Let it sit out at room temperature for 3-7 days. The longer it sits the more fermented and tangy it will get!
Once it’s fermented to your liking, cover with a tight-fitting lid and store it in the refrigerator up to two weeks.
Ingredients
Directions
Wash a mason jar to ensure it is completely clean to allow for proper fermentation.
Take the 1/2 of a head of cabbage, and slice it thin. Do not wash the cabbage, as the natural bacteria will aid in fermentation
Add the shredded cabbage to a large mixing bowl and cover with salt. Using clean hands, massage the salt into the cabbage for about 30 seconds. It will start to release more liquid. Let it sit for about 3-5 minutes to allow the salt to draw more liquid from the cabbage. Massage again another 30 seconds. This liquid that the cabbage produces is your fermenting brine.
Add the shredded cabbage and all of the liquid/brine to your Mason jar. Use the back of a clean wooden spoon to tamp down the cabbage. It should be fully submerged in the brining liquid. There shouldn’t be a lot of excess liquid, but the top of the cabbage should be fully submerged. It might take 4 to 5 hours or as long as needed, to get enough liquid to submerge all the cabbage.
Cover the jar with cheesecloth or another loose, clean cloth and use a rubber band to secure it
Let it sit out at room temperature for 3-7 days. The longer it sits the more fermented and tangy it will get!
Once it’s fermented to your liking, cover with a tight-fitting lid and store it in the refrigerator up to two weeks.
