Photo attribution: Danielle Boulé
What you'll need
Sterilized glass jar with tight-fitting lid
1 1/2 pounds Cabbage finely shredded (about 6 cups)
1.Combine shredded cabbage and sea salt in a bowl and massage for about 5 minutes. Liquid should be released during this process.
2.Allow the cabbage mixture to sit for ~1 hour.
3.Pack the cabbage into a jar. Make sure the line of the liquid (also referred to as the "brine") is covering and above the cabbage, otherwise mold may grow. Seal the jar.
4.Place the jar on your countertop and allow your cabbage to ferment for at least five days (the longer the fermentation, the tangier the taste). Open the jar once a day to release the pressure. Check to make sure the brine is still covering the cabbage. Push down the cabbage if needed.
5.Once the sauerkraut is fermented to your taste, transfer to the fridge. Serve and enjoy!
- The ideal temperature for fermenting is 65-72 F (18-22 C). Place your jar in a cool, dark place (e.g. inside your cabinet) if you live in a hotter climate. Place your jar in a warmer place (e.g. on top the fridge) if you live in a colder climate.
- Store leftovers in the refrigerator up to 3 months.
- Sterilize your jar by putting the jar and lid in a pot of cold water and bring it up to a boil for 10 minutes. Allow the jar to cool down before handling or filling it. CAUTION: Do not drop your jar into boiling water or place your hot jar into cold water to cool down; this can cause the glass to break!
|Amount Per Serving|
|% Daily Value*|
|Sodium 274 mg||12%|
|Total Carbohydrate 4 g||1%|
|Dietary Fiber 1 g||4%|
|Protein <1 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: