Sauerkraut
Directions
- 1Remove the outer damaged/dirty leaves of your cabbage and slice the whole head thinly.
- 2Place a large bowl on top of a scale and weigh your cabbage. A medium head will weigh anywhere from 700-900g.
- 3Slice 2-3 stalks of celery very thinly and grate your apple, then add everything to the bowl to get the total weight.
- 4Add the calculated salt amount to the veggies and massage with your hands for 5-8 minutes until it is swimming in its juices.
- 5Add the contents (veggies + brine) to a glass jar, pressing everything down with a wooden spoon to make sure it’s tightly packed.
- 6Use a fermentation glass weight or similar tool to press down the veggies and make sure they stay submerged under water.
- 7Close the jar and place in a dark spot at room temperature (ideally between 65–76°F / 18–24°C) for 1-4 weeks.
Ingredients
- 1 small/medium head white cabbage
- 0.5 apple
- 2 stalks celery stalks
- 40 g sea salt
- 100 g cold water
Equipment
jarbowlknifecutting boardgraterscalewooden spoonfermentation glass weightsmall plate
Tips
- It is crucial to stick to the correct salt ratio and not just eyeball amounts to make sure you create the right environment for good bacteria to thrive and bad bacteria to stay out. Your salt to veggie ratio should be anywhere between 3-5%.
- Oxygen exposure can lead to spoilage and mold growth, so make sure to fully submerge everything in brine.
- The first few days will create lots of activity and potentially overflowing brine from the jar. Make sure to place a small plate underneath and 'burp' the jar if needed to release gasses.
- Once you’re happy with the taste and fermentation time, move to the fridge to slow down fermentation. The sauerkraut will last up to 1 year in the fridge.