Homemade Sauerkraut

Prepare the Cabbage

1. Remove any damaged outer leaves from the cabbage.
2. Cut the cabbage into quarters and remove the core.
3. Thinly slice the cabbage using a sharp knife or mandoline slicer.

Salt the Cabbage

1. Place the sliced cabbage in a large mixing bowl.
2. Sprinkle the salt evenly over the cabbage.
3. Using clean hands, massage and squeeze the cabbage for about 5-10 minutes until it becomes soft and releases its juices. This brining process is essential for fermentation.

Add Optional Ingredients

1. If using, mix in caraway seeds, garlic, or julienned carrots to add extra flavor to your sauerkraut.

Pack the Cabbage

1. Transfer the salted cabbage and its brine into your fermentation crock or glass jar.
2. Press the cabbage down firmly to eliminate air pockets. Ensure the cabbage is submerged under the brine. You can use a fermentation weight or a smaller jar filled with water to submerge the cabbage.

Seal and Ferment

1. Cover the jar with a clean cloth secured with a rubber band, or use a fermentation lid to allow gases to escape while keeping contaminants out.
2. Place the jar in a cool, dark area (65-75°F) for 1 to 4 weeks. Check daily to ensure the cabbage remains submerged and to release any trapped gases if not using a fermentation lid.

Taste and Store

1. Begin tasting the sauerkraut after one week. Once it reaches your desired level of tanginess, remove the weight and seal the jar with a tight lid.
2. Store the finished sauerkraut in the refrigerator, where it will continue to develop flavor and can be kept for several months.