ferment at home

Homemade Sauerkraut

recipe adapted from TheKitchn, Nourished Kitchen and Stone Soup

makes about 2-3 cups

INGREDIENTS:

1 medium green cabbage

1.5 tbsp kosher salt

METHOD:

1. Ensure you have a dry sanitized 1 litre or larger mason/pickling jar. Either wash in your dishwasher or rinse with boiling water before using.

2. Gently rinse whole cabbage under cold running water. Remove any wilted outer leaves, but set aside 1 piece for use later.

3. Cut cabbage into quarters and remove the core. Slice each into long thin shreds and place in a large mixing bowl.

4. Sprinkle kosher salt on cabbage and massage for 10 minutes. Cabbage will release its juices and the volume will be cut in half.

5. Pack the cabbage into the glass jar, pushing down as tightly as you can so that any released liquid rises to the top. Pour in remaining liquid from the mixing bowl.

6. Place 1 outer cabbage leaf on top of the shredded cabbage. This will help keep cabbage bits submerged in the liquid. Place a smaller glass ramekin or jar on top to help weight down the shredded cabbage.

7. Seal your jar and store away from direct sunlight at room temperature, 18-23C (65-75F).

8. After 24 hours, "burp" your jar by opening the lid to release any gas build up. Skim away any scum or white mold. Seal your jar and return to storage.

9. After 48 hours, repeat and give it a try to see if the sauerkraut is tangy enough. If not, continue to ferment until the taste is as desired. Once you're happy with it, move the jar to the fridge where your sauerkraut will keep for the next 6 months.