Homemade Sauerkraut

Ingredients

Ingredients

• 500 g green cabbage
• 12 g sea salt

Instructions

1. Remove any damaged outer leaves from the cabbage and quarter it lengthwise. Core each quarter and thinly slice or shred the cabbage into fine strips.
2. Place the shredded cabbage in a large bowl and sprinkle with the salt. Massage the salt into the cabbage with clean hands for 5-10 minutes, until it releases enough liquid to form a brine that covers the cabbage when squeezed. For added flavor, optionally mix in 1-2 teaspoons of caraway seeds, juniper berries, or other spices, or add shredded carrots, apple, or beets (about 100-200g) before massaging.
3. Pack the cabbage tightly into a clean quart-sized mason jar or fermentation crock, pressing down firmly with a tamper or your fist to submerge it in its own brine. If needed, add a little filtered water to ensure the cabbage is fully covered by at least 1/2 inch of liquid.
4. Place a clean weight, like a small glass jar filled with water or a fermentation weight, on top of the cabbage to keep it submerged. Loosely cover the jar with a lid or cloth to allow gases to escape.
5. Store the jar at room temperature (65-75°F) away from direct sunlight for 3-7 days, checking daily to ensure the cabbage remains submerged and skimming off any scum that forms on the surface.
6. Taste the sauerkraut after 3 days; continue fermenting until it reaches your desired tanginess, up to 4 weeks. Once fermented, tighten the lid and refrigerate to slow fermentation; it will keep for several months.