Sauerkraut Recipe
- small head of cabbage approx. 28-30oz.
- sea salt .6 oz, about 1 tablespoon, or 2% of the weight of your cabbage
- 1 quart wide mouth jar
Chop cabbage however you please and place in bowl with salt. Massage salt into cabbage until cabbage releases juices. Place cabbage and juices into the wide mouth jar. Make sure the juices also go into the jar and completely submerge the cabbage. Last, either weight the chopped cabbage down with a ceramic, glass, or boiled rock weight, or use a full outer leaf of cabbage and press it on top of the chopped cabbage so that the juices from the cabbage totally cover the chopped cabbage. Let it sit out on the counter to ferment. Try it anytime after a few days, it will be ready typically a week in warm temps and about two if it’s cold.
For detailed instructions answers to common questions, visit fermentation author Sandor Katz’s Wild Fermentation website.