Sauerkraut
Easy way to make soured cabbage (Sauerkraut) at home
Ingredients
- 1000 gr Cabbage finely sliced or shredded
- 20 gr Salt 2% of the cabbage weight, adjust if you have more or less cabbage
Instructions
- In a bowl, mix the salt and cabbage and rub everything together for a few minutes. You can be rough here, you want to get the cabbage to start breaking down. The salt will start drawing liquid out of the cabbage as you are doing that.
- Let the mixture sit for an hour or two and by now there will be more liquid that came out of the cabbage and it would have wilted and become pliable.
- Pack the vegetables and all the liquid that came out in a jar or another fermentation container. Pack everything very tightly so that the liquid covers the cabbage. Add weights on top to make sure none of the cabbage is sticking out and exposed to air.
- NOTE: I've never had a problem with the cabbage not producing enough liquid to cover once the vegetables are weighed down. If you do have a problem with not having enough liquid add a little brine (water with 2% salt by weight dissolved in it) to ensure the cabbage is covered.
- Let the mixture ferment for at least one week. I found that for me, two weeks is about right with good texture and sourness level. Start tasting a bit of it one week into the fermentation time and see how you like it since this could vary depending on the temperature and environment. During the fermentation time make sure the weights stay on top and the cabbage is covered. If you notice a little mold on the surface, just skim it off.
- When it is ready, place it in a jar an store in the fridge. It can sit there for several months. I've never had it go "bad" but it rarely lasts more than a month or two before it's gone.