How To Make Raw Sauerkraut
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4.5
How To Make Raw Sauerkraut
Description
How To Make Raw Sauerkraut shows how to ferment green or purple cabbage into sauerkraut using sea salt and optional spring or distilled water. After shredding and salting the cabbage, the mixture is massaged to release moisture, then packed tightly into a sanitized glass jar to exclude air. This sets the stage for anaerobic fermentation, preserving the cabbage and developing its distinctive tangy flavor over time. The inclusion of water is optional and helps ensure the cabbage is submerged under the brine during fermentation.
The texture of the finished sauerkraut will be crisp with the natural sourness that develops during fermentation. Since the process relies on controlling the environment for good bacteria growth, cleanliness and reducing air are key steps to prevent spoilage. The recipe’s simple ingredient list allows the cabbage flavor to shine and creates a versatile fermented condiment.
This sauerkraut can be served as a side dish, topping, or ingredient in other recipes. The natural probiotic qualities of fermented vegetables are an added benefit for digestion. Experimenting with additional flavorings such as ginger or garlic can alter the taste once comfortable with the basic method.
Ingredients
- 1 green cabbage or purple cabbage, head
- 2 Tablespoons salt sea salt
- spring water as needed, or distilled water
Instructions
- Start with really clean tools. Sanitize your jar, knife, cutting board, tongs and glass bowl with boiling water, which should kill off any lurking bad bacteria. We only want the good kind growing in our veggies!
- Rinse cabbage well, and remove the large outer leaves. (You'll want to save these for later.)
- Using a sharp knife, shred the cabbage and transfer it to a large glass bowl. Add about 2 Tablespoons of salt, then, using tongs or clean hands, massage the cabbage until it starts to break down from the salt. It will release moisture and reduce in size.
- Transfer the massaged cabbage to a clean glass jar, preferably one that is large enough to fit your hand through the top. The most important part of making fermented veggies is that you remove all the air in the jar-- so you want to pack the cabbage tightly, leaving no gaps! I used my fist to punch it down, but a clean wooden spoon would work, too.
- While there is already plenty of moisture released from the cabbage to make the brine, I like to add a little extra spring water (do not use tap water!!) to make sure the liquid level is completely ABOVE the shredded cabbage.
- Once you've added the water, use the reserved cabbage leaves to press down the shredded cabbage-- keeping it submerged under the liquid.
- Ideally, you'd fill up the jar all the way to the top, but mine didn't work out that way. If that's the case for you, too, simply fill a plastic bag with salt water (in case it bursts in the jar, you want it to be salt water!) to use as a "weight." Place the salt water bag on top of the large cabbage leaf layer, and seal the jar. You should be able to see the liquid layer above the shredded cabbage line.
- Store the sealed jar in an insulated bag for 3-7 days. You can start checking on it after 3 days, just make sure the liquid level is high enough each time you re-seal the jar!
- Once the sauerkraut has fermented to your liking, remove the weight and outer leaves and discard. Note: It's not uncommon for a layer of mold to develop on the outer leaves. This doesn't mean your sauerkraut is ruined! Simply discard the layer of mold, and everything underneath the brine should be safe. As always, use your best judgement-- if it smells off, don't eat it.
- Store in the fridge and enjoy! The sauerkraut will last for months in the fridge, so feel free to make a BIG batch!
Notes
- Sanitize all tools and jars thoroughly to ensure only good bacteria thrive during fermentation.
- Save large outer cabbage leaves to cover the shredded cabbage tightly in the jar.
- Pack the cabbage firmly to remove air pockets and help the cabbage stay submerged in its own juices or added water.
- Once comfortable with basic sauerkraut, consider adding flavorings like ginger or garlic for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 18 kcal
% Daily Value*
| Calories | 18kcal | 1% |
| Carbohydrates | 4g | 1% |
| Sodium | 1176mg | 49% |
| Potassium | 128mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 27.7mg | 31% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.5
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