How to make Simple Cultured Cabbage! Aka Sauerkraut- a delicious tangy addition to many dishes. Brimming with gut-healing probiotics, fermented cabbage is easy to make at home with just two ingredients and 30 minutes hands-on time. Allow 3-14 days fermenting time!
- 1–2 heads of cabbage, about 2 pounds
- 1–2 tablespoons mineral salt (not iodized)
Massage cabbage with 2 teaspoons of the salt in a bowl, tasting and adding more until you taste salt but not overwhelmingly salty. (Let sit 30 minutes, if needed to extract more juices).
Transfer to your vessel and pack tightly with a tamper or your fist.
Leave 3 inches of space between brine level and top of jar. Top with one or two cabbage leaves to keep shreds from floating above the brine add fermentation weight if desired.
Check progress daily making sure cabbage is still submerged and taste for doneness starting day 3. It will generally take anywhere from 3 days to 2 weeks, depending on your flavor preference. It will get more sour as it ferments.
You will know that it is adequately fermented when it looks lighter in color, with a pleasant tangy flavor and not overly salty.
Store in the refrigerator, with a sealed lid.
Cold temperatures (refrigeration or a root cellar if you are so lucky!) slow down the fermentation process. Make sure you store your kraut in its brine, and it will keep at least 6 months.
Feel free to add flavorings to the kraut- caraway seeds, fresh ginger, onion, garlic cloves, dill or dill seeds, etc.
- Serving Size: 2 tablespoons
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