So here are the Ingredients you will need:
- 1 Large Cabbage (green, red or purple)
- 2 Tablespoons of Himalayan Salt or Sea Salt
- 2 large cabbage leaves
- Optional: Shred a carrot, add a bit of grated ginger or garlic
You will need a tight fitting jar so no air can get in. I have a ceramic fermenting pot that I use but you can very well use a glass jar with a tight lid or even better one that has a rubber seal that you can clamp down.
- Cut off outer layers of cabbage leaves. Save a couple that will go on the top
- Slice the cabbage as finely as you can. You can use a food processor
- Add the sliced cabbage and the salt to the mixing bowl
- Massage the salt into the cabbage
- Keep doing this. As the cabbage softens, juice will form, this is the brine that will help the cabbage ferment.
- Fill the jar up with the cabbage and brine.
- Push down the cabbage with a wooden spoon to release all air pockets.
- Make sure all of the cabbage is under the brine, if it is not add a bit of clean water.
- Take the outer cabbage leaf you saved and place on top, folding it if you have to so it acts like a lid on top of the cabbage, salt, brine mixture.
- Take a stone or multiple stones and place on top of outer leaf and push down. You can leave them there.
- Then place the top on the jar.
- Leave at room temperature out of direct sunlight for about 4 days.
- Take the lid off once a day to release any air/gas that have built up.
- I start doing a taste test at day 3.
- Once the sauerkraut gets to the point where you like it, then take the stones and outer leaves out and store in the fridge.
- If you see a bit of mold at the top its ok just clear it away. If there is a lot of mold you will have to start again!
- It can be stored in the fridge for many months.
- It is a wonderful addition to salads, wraps, on crackers, etc.
- When you are fermenting take good care of your hygiene so only good bacteria can thrive.
Please feel free to write me below with any questions or comments! I love hearing from you!!