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Best Sauerkraut Recipe

Best Sauerkraut Recipe

The best sauerkraut recipe - no vinegar, easy, and only two ingredients. This is the easiest way to get probiotics into your diet.
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Equipment

  • Glass Jar
  • Fermentation Weight
  • Fermentation Lid

Ingredients
  

  • 1 head Cabbage
  • 1 tbsp salt sea salt is great, just make sure you don't use iodized salt

Instructions
 

  • Remove the outer leaves of cabbage and rinse well allowing to drain and dry. Next, core your cabbage. After that, you can either cut your cabbage into fine pieces or use a food processor. Place the finely cut cabbage into a large glass bowl. One head of cabbage usually fills my largest Pyrex bowl.
  • Next, add salt to your shredded cabbage. The typical ratio is 2%, but I enjoy keeping things super basic. I use about one tablespoon of salt per cabbage head - so, since I usually make one at a time, I use one tablespoon of salt.
  • After you've added the salt to your cabbage, it's time to mix it up! I just use my hands to work the shredded cabbage. You want a brine to form, but, you don't have to stand there mixing it until it does.
  • The easiest way to make the brine is to mix the cabbage and salt once, cover with a tea towel, and let it sweat while you go about doing other things. I will come back and check it a few times throughout the day, mixing again to continue helping it along.
  • Once you have enough brine formed, you can start adding the cabbage and salt to your glass jar! Do this bit by bit, making sure to press it down firmly every so often. You want all of the cabbage to be packed as tightly as possible.
  • After all of the cabbage is tightly packed into the jar (it should fill your jar), add a fermentation weight to keep the cabbage submerged under the brine. Add a fermentation lid and canning ring to the jar, or, if using a regular lid, make sure to "burp" the jar each day. I like using a fermentation lid so I don't have to remember that step.
  • Lastly, allow your sauerkraut to ferment for 3 days up to 3 weeks. If you're new to fermenting, starting with a few days only is a good idea. As you get comfortable you can go longer. Taste it a couple of times throughout the process to see if it's to your liking. Once complete, enjoy it alongside all of your meals and the benefits it provides!