Ingredients

The following ingredients have 4 Servings
  • 4 or 5 heads of red or green cabbage (shredded)
  • 1/4 cup sea salt

Instruction

  • Place the shredded cabbage little by little in your fermentation jar, pounding it vigorously and sprinkling some with the sea salt as you go.
  • Make sure the mixture fills the jar up to no more than 1 inch below the top (because of the expansion), adding more if needed, and that the extracted water covers the vegetables entirely. If not, create a brine of 2 tablespoons sea salt to 4 cups water and add it to the cabbage.
  • Press the vegetables and keep them under the brine by placing a plate or a lid on top weighted down by a rock or a jug of water. Cover with a clean towel if needed to keep out fruit flies.
  • Place the fermentation jar in a warm spot in your kitchen and allow the sauerkraut to ferment for 7 to 10 days.
  • Check on it from time to time to be sure that the brine covers the vegetables and to remove any mold that may form on the surface.
  • A good way to know when it’s ready is to taste it during the fermentation process and move it to the refrigerator when you’re satisfied with the taste.