Great time for Homemade KRAUT

Traditional Fermented Sauerkraut Recipe-Great source of probiotics

If you want something with a little zing at your next party which is also healthy for you...think homemade sauerkraut!!

🧂 Ingredients:

1 large green cabbage (about 2.5 to 4 lbs / 1–1.5 kg)

2 to 3 tablespoons non-iodized salt (like sea salt or kosher salt)

(About 2% salt by weight of the cabbage)

🔪 Equipment:

Large mixing bowl

Sharp knife or mandoline

Cutting board

I quadrupled the recipe ( i used 4 heads of cabbage about 12 pounds. Was about 10 quarts. (leave over an inch of headspace for fermentation so does not overflow)

Glass fermentation weight (like a small glass or fermentation stone) and your favorite food shredder: mine are:

https://amzn.to/3KUeeCK (the shredder)

https://amzn.to/43m4hEr (the glass fermentation weights)

if you like to use (ball jars): https://amzn.to/49fxG6S

Canning lid to cover the jar

🧑‍🍳 Instructions:

1. Prep the Cabbage

Remove any damaged or dirty outer leaves. Save one clean outer leaf for later.

Cut the cabbage into quarters and remove the core.

Slice it thinly with shredder

2. Salt and Massage

Place the shredded cabbage into a large bowl.

Sprinkle with salt and let it sit for 10–15 minutes.

Then, massage and squeeze the cabbage with clean hands for 5–10 minutes until it releases a lot of liquid. It should look soft and wet.

3. Pack the Jar

Firmly pack the cabbage into your jar a handful at a time, pressing down hard to eliminate air pockets. A wooden spoon or tamper helps.

Pour any leftover brine from the bowl into the jar (I make extra brine as in the video so it is covered completely, if not make mold

The cabbage should be fully submerged in its own brine.

4. Weigh it Down

Use the reserved cabbage leaf to cover the surface of the packed cabbage.

Place a glass fermentation weight to keep everything submerged.

5. Cover and Ferment

Cover the jar with a cloth and rubber band (to allow airflow) or fermentation lid (often expensive).

Place the jar in a cool, dark area (60–70°F / 15–21°C is ideal).

6. Wait and Watch

Start tasting after 3–5 days. Most people ferment it for 2–4 weeks, but you can go longer for stronger flavor.

Keep the cabbage submerged in brine at all times.

7. Store

When it's sour enough for your taste, remove the weight, seal with a lid, and store the sauerkraut in the fridge.

It keeps for several months in the fridge.