Video
Equipment
- Mandolin Slicer or something else to slice cabbage finely
- Kraut Pounder or a spoon works too
- Weight like Pickle Pebbles, plate, small jar or bag filled with brine, etc.
- Fermenting Lid optional
- Bowl
- Fermenting Jar or canning jars
Ingredients
- 5 pounds Shredded Cabbage
- 3 Tablespoons Pickling Salt
- Water combined with more salt for additional brine if needed
Instructions
- Remove outer leaves, core cabbage, and slice in half. Slice cabbage into very thin slices.
- Weigh out 5lbs of shredded cabbage into a large bowl and thoroughly mix in 3 Tablespoons of salt.
- Allow cabbage to rest for about an hour, until wilted and slightly juicy.
- Pack tightly into containers. Add one layer, press down tightly. Add another layer, press down tightly. Continue until all cabbage is used.
- Add brine if needed. Cabbage must be fully covered. To make brine; bring one-quart water and 1.5 Tablespoons salt to a boil. Let cool.
- Weigh cabbage down to keep it below the brine at all times.
- Cover your container with a cloth or fermenting lid. Label jars with start dates and estimated end dates.
- Store your jars for fermenting in a cool, dark place. The best temperature is 70-75 degrees for about 3 - 6 weeks. This may vary according to your actual temperature. Cooler temperatures may require more time, warmer temperatures may require a shorter time. Remove scum if needed.
- Sauerkraut is done when fermented to your tastes. Store in the refrigerator once complete.
Notes
Sources
- NCHFP