How to Make Sauerkraut
- 1 x Large jar fitted with airlock (for lacto fermentation) to allow CO2 to escape without letting oxygen to get in (4 litre Fido jar in this example)
- 1 1 x Large jar fitted with airlock
- 1 or 2 cabbages
- qty fine sea or pickling salt
- Cut the cabbage finely – I do this with a large sharp kitchen knife, first by cutting the cabbage in half to remove the hard stem from the base, then slicing as thinly as possible.
- Fill the bottle or jar about 1/4 full of cabbage.
- Sprinkle about 1/2 teaspoon of fine sea salt onto the cabbage then using your fist (or a wooden bruising implement) push it down and work it until the water comes out and over the bruised cabbage – this takes some time, so be patient!
- Keep repeating the above step until the jar is full (or you run out of cabbage). You should end up doing this about 4-6 times and finish with the cabbage submerged in it's own juice/water.
- Weigh the cabbage down with something (such as a small saucer or glass weight, or a cabbage leaf folded over and squished into the top of the vessel so the shredded cabbage stays UNDER the juice.
- Leave it to ferment on a kitchen bench or in a cupboard for about 2-3 days then start tasting – the fermentation process also eats salt so as it ferments it should actually get less salty. Fermentation should take between 3 – 30 days (usually about 2 weeks).
- Keep tasting until it is to your liking and once you are happy place it in the fridge to slow the fermentation process down.