Homemade sauerkraut truly couldn’t be any easier and cheaper to make. I’ve been trying to persuade myself to enjoy eating sauerkraut, but realized that I don’t like many of the varieties sold in stores because they are too vingery and flavorful. So I decided to make my own, plain, very simple batch at home so I can make sure to incorporate fermented foods into my diet.
- 1 head of cabbage
- 1 tbsp sea salt
- Cheese cloth
- Peel off the outer layers of the cabbage and cut off the stem
- Cut cabbage in half and then again into smaller pieces, eventually shredding into thin ribbons
- Place shredded cabbage in a bowl with sea salt
- Mix together with your hands, firmly squeezing as you go. Do this for a few minutes. You will eventually start to see the cabbage start to wilt and release it’s water – which you want to happen.
- Allow the cabbage to sit another 10-15 minutes to break down
- Transfer the cabbage into your jar, firmly pressing and packing it down (as shown in the weird photo of my hand inside the jar).
- Once all the cabbage is in the jar, add any liquid from the bowl as well. Your jar should be tightly packaged and covered. If there is space remaining, just make some brine to add to the jar.
- Cover with a cheesecloth and set in a cool, dark place for 2-3 weeks. Do not seal yet as the cabbage will release gas that needs to escape.
- At the end of the 2-3 week you can seal with the lid and place in the refrigerator for up 6-12 months.