Simple Sauerkraut

Recipe PREP 10 min COOK 2 weeks to 4 months fermentation time

Simple Sauerkraut

PREP 10 min COOK 2 weeks to 4 months fermentation time

Description

Cabbage on its own is full of fiber and lots of beneficial compounds. Fermenting it makes it easier to digest, and adds a probiotic element, which like fiber supports gut health and may carry significant additional benefits. This two-ingredient method is the perfect introduction to lactic acid fermentation, a technique that preserves food while improving its flavor and nutrition.

Ingredients

1 quart MAKES

1 head of cabbage, cored and shredded, a few large outer leaves reserved
Salt

Directions

Step 1

Weigh the cabbage on your scale, calculate 2% of that, and weigh out that much salt.
Step 2

Put the cabbage in a large bowl and sprinkle the salt over it. Toss well, and then knead the cabbage until a squeezed fistful drips readily. Pack the cabbage into a wide-mouth jar, put a folded outer leaf on top, put in a weight, and loosely lid the jar. Make sure the brine is over the top of the veg. If not, wait until the next day and check again. Add a little brine if needed — a pinch of salt in a Tbsp or 2 of water — and then put the lid back on (loosely).
Step 3

Put somewhere cool for 2 weeks to 4 months, depending on how sour you like it. Move the jar to the fridge when you think it’s done; this will slow down the fermentation dramatically.

Substitutions: Any sturdy vegetable can take well to this treatment

Level Up: Many kraut recipes call for the addition of flavors like caraway and juniper berries. Experiment!

Zero Waste: Cabbage cores and extra outer leaves are great in stocks