Tuesday, 26 February 2008

Sauerkraut is Surprisingly Easy to Make

1 large head of cabbage
2 tsp sea salt
Non-chlorinated water

Equipment Needed: 
1 Quart or larger mason or screw top jar
Large metal bowl
Potato masher


  • Peel off any older, discoloured cabbage leaves.
  • Cut cabbage into appropriate sized pieces and run through food processor.
  • Place all cabbage into large metal bowl, add salt, and wait 5 minutes.
  • Mash with potato masher until cabbage starts to expel water and becomes flat and soft (about 5 minutes or more of mashing).
  • Once this is done, put cabbage into jar. 
  • Push down hard onto cabbage, until cabbage juice covers sauerkraut. 
  • If there is not enough liquid from the cabbage itself, add non-chlorinated water until cabbage is fully covered.
  • Close lid tightly and allow to sit at room temperature for at least 1 week, but better for 6 weeks for full flavour.
  • Give at least one inch of space at top of jar to allow for expansion from gassing from fermentation.
  • Once your 6 weeks have gone by, put into smaller jars and it'll keep almost indefinitely in the refrigerator.  
  • You can also freeze this Sauerkraut until needed.