Recipe for Two Ingredient Fermented Cabbage / Sauerkraut
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Recipe for Two Ingredient Fermented Cabbage / Sauerkraut
Description
The two-ingredient sauerkraut preparation involves removing outer leaves from green cabbages, coring and shredding them finely. The shredded cabbage is mixed thoroughly with sea salt to draw out moisture and inhibit unwanted bacteria. After sitting covered in intervals for an hour, the cabbage is packed tightly into a pickling crock or similar container. Outer leaves are placed on top, and weights apply pressure to keep the cabbage submerged in its brine, which is critical to anaerobic fermentation.
Fermentation occurs at around 60-70 °F over 3 to 7 days, during which natural lactic acid bacteria develop the signature sour taste and preserve the cabbage. The finished sauerkraut is firm, tangy, and can be stored for extended periods in a cool environment. It pairs well with sausages, sandwiches, and many traditional dishes.
Ingredients
- 6 medium green cabbage
- 6 tbsp salt sea salt
Instructions
- Remove the outer leaves of the cabbages. Wash them and leave them aside for later.
- Cut each cabbage into quarters and cut out the core (the hard, white center.)
- Shred the cabbage using a food processor, hand grater, or a large wooden slaw shredder. Place the cabbage in a large bowl.
- Add the salt to the shredded cabbage. Mix the cabbage and salt together. Then let the cabbage and salt sit for 30 minutes, covered with a clean dishtowel or plastic wrap.
- After 30 minutes mix the cabbage and salt again. Then cover the bowl again and wait another 30 minutes.
- Remove the cover from the bowl of shredded cabbage and place the cabbage inside a pickling crock. Push it down to leave a flat surface. Put the washed outer cabbage leaves on top of the shredded cabbage. Place ceramic weights inside the crock and cover the crock with a lid.
- Place the pickling crock in an area where the temperature is between 60 - 70 degrees F for about 3-7 days. Check the cabbage after 3 days. The brine should be cloudy and bubbly, the cabbage should taste sour, and the texture should still be crunchy (but not as crunchy as raw cabbage.)
- If on day 3 it is not ready, check again on day 4 and so on. Fermentation time will vary.
- When fermentation is complete, transfer the Sauerkraut into pre washed mason / canning jars for storage. Place cabbage in the jars making sure all the shreds are under the juices. Screw on lids tightly.
- Store in refrigerator for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Quarts
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 6oz | |
| Calories | 227kcal | 11% |
| Carbohydrates | 53g | 18% |
| Protein | 12g | 24% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 7140mg | 298% |
| Potassium | 1545mg | 33% |
| Fiber | 23g | 92% |
| Sugar | 29g | 58% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 332mg | 369% |
| Calcium | 368mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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