Sauerkraut

Ingredients

• 1.5 kg Green Cabbage (Core removed, sliced thin)
• 30 g Sea Salt (Non‑iodized, fine grain)
• 1 tsp Caraway Seeds (Optional, for traditional flavor)
• 200 ml Filtered Water (For water lock (if using))

Instructions

1. Slice the Cabbage

   Cut the cabbage in half through the core, then slice each half into thin shreds using a chef's knife.

   Time: PT15M

2. Weigh the Cabbage

   Place the shredded cabbage in a large mixing bowl and weigh it on a kitchen scale.

   Time: PT5M

3. Add Salt

   For every 1 kg of cabbage, add 20 g of sea salt. For 1.5 kg, add 30 g of salt. Sprinkle the salt evenly over the cabbage.

   Time: PT2M

4. Massage the Cabbage

   Using clean hands, massage the salted cabbage vigorously for about 10 minutes until it starts to release its own liquid and becomes pliable.

   Time: PT10M

5. Rest at Room Temperature

   Let the cabbage rest in the bowl for 30 minutes at room temperature. This allows additional brine to form.

   Time: PT30M

6. Add Optional Flavorings

   If desired, sprinkle 1 tsp of caraway seeds over the cabbage and give it one final quick massage.

   Time: PT5M

7. Pack the Cabbage into the Jar

   Transfer the cabbage and all its brine into the fermentation jar. Press down firmly with a wooden spoon or your fist so the cabbage is submerged and no air pockets remain.

   Time: PT10M

8. Add Fermentation Weight

   Place a clean fermentation weight (or a small glass jar filled with water) on top of the cabbage to keep it fully submerged.

   Time: PT2M

9. Set Up the Water Lock (Optional)

   If using a lid with a water lock, fill the small water‑lock jar with about 200 ml of filtered water and place it in the lid so gases can escape without letting air in.

   Time: PT2M

10. Seal the Jar

    Close the jar with its lid. Ensure it is sealed tightly but can still release pressure via the water lock or daily burping.

    Time: PT1M

11. Ferment at Room Temperature

    Store the sealed jar in a cool, dark place (65‑70 °F / 18‑21 °C) for about three weeks. If you’re not using a water lock, open the lid once a day to release gas.

    Time: PT504H

    Temperature: 65-70°F

12. Refrigerate to Stop Fermentation

    After the desired fermentation period, move the jar to the refrigerator. The cold slows further fermentation and preserves flavor.

    Time: PT0M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

7 g

Fat

0 g

Fiber

3 g