Fermented Sauerkraut
This is a rhythmic process rather than a complicated recipe. The salt draws the moisture out of the leaves, creating a brine that protects the cabbage while the bacteria go to work breaking down the fibers.
Cleanliness is your primary tool
Wash your hands and your equipment thoroughly. You do not need to sterilize them like canning, but they must be free of debris or competing residues.
- Large glass crock or wide-mouth mason jar
- Mandoline or heavy chef's knife
- Large mixing bowl
- Weight or a small bag filled with water
- Cloth and rubber band
What goes in.
- 2 lbfirm green cabbage, outer leaves discarded
- 2 tbspkosher salt (non-iodized)
Working the salt
You must squeeze the shredded cabbage with your hands until it turns limp and feels wet to the touch. The cabbage will shrink significantly, and a pool of liquid will gather at the bottom of the bowl.
The method.
Shred the cabbage
Cut the head into quarters and remove the core. Slice the cabbage into thin ribbons about an eighth of an inch thick.
Massage
Place the cabbage in a bowl and sprinkle with salt. Knead the cabbage firmly for about ten minutes until it is soft and releases a steady flow of liquid.
Pack the vessel
Transfer the cabbage into your jar in handfuls. Press each handful down hard with your fist to eliminate air pockets. The brine should rise above the cabbage surface.
Weight and Cover
Place a weight on top to ensure the cabbage remains submerged. Cover the mouth of the jar with a clean cloth secured by a rubber band to allow gases to escape.
Ferment
Keep the jar in a cool, dark corner away from direct sun. Taste after three weeks. If it has reached the sharpness you prefer, move it to the refrigerator.
Other turns to take.
Caraway Infusion
Add one tablespoon of caraway seeds during the massaging phase for a deep, earthy aroma.
Ginger and Chili
Mix in one tablespoon of grated fresh ginger and a teaspoon of red chili flakes for a sharper, warmer finish.
When it doesn't go to plan.
If the cabbage doesn't release enough liquid to cover itself after heavy pressing, add a splash of salt water (one teaspoon of salt per cup of water).
If you see a white film on top called kahm yeast, scoop it off; it is harmless but can affect the flavor if left.
Temperature matters: warmer rooms will speed up the fermentation, while cooler spots will result in a slower, more complex flavor development.
The ones that keep coming up.
How do I know if it has spoiled?
Trust your nose. Fermented cabbage will smell sharp, sour, and clean. If it smells like rotting garbage or shows fuzzy mold (black, pink, or green), discard the entire batch.
Can I use iodized salt?
Avoid it. Iodine can inhibit the growth of the beneficial bacteria you want to cultivate. Stick to plain kosher or sea salt.
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