Small-Batch Fermented Sauerkraut
You don't need a heavy crock to make kraut. A quart-sized glass jar is enough to learn the rhythm of the ferment, turning raw cabbage into a bright, biting staple.
Watch the brine levels.
The cabbage must remain submerged under its own liquid at all times. If it pokes above the surface, it will spoil.
- Large mixing bowl
- Quart-sized wide-mouth glass jar
- Kitchen scale
- Glass weight or a small ziptop bag for a follower
What goes in.
- 2 lbsgreen cabbage, cored and shredded thin
- 20 gfine sea salt (non-iodized)
Breaking down the cell walls
Firmly squeeze handfuls of salted cabbage in the bowl until your hands are wet and a pool of brine collects at the bottom. This process takes at least ten minutes of dedicated effort.
The method.
Weigh the cabbage
Use your scale to ensure you have exactly 20 grams of salt for every 1000 grams of cabbage; this 2% ratio is the standard for a safe, steady ferment.
Massage and pack
Once the cabbage is limp and releasing plenty of liquid, pack it into the jar. Press down firmly with your fist after every handful to eliminate air pockets.
Submerge
Pour the remaining brine from the bowl over the packed cabbage. Place a weight or a water-filled plastic bag on top to keep the solids beneath the liquid line.
Ferment
Seal the lid loosely and keep the jar out of direct sunlight at room temperature. Burp the jar daily for the first week to release carbon dioxide.
Other turns to take.
Caraway Kraut
Add one tablespoon of toasted caraway seeds during the packing stage for an earthy, traditional profile.
Spicy Chili Kraut
Incorporate one thinly sliced habanero or a teaspoon of red pepper flakes to introduce heat.
When it doesn't go to plan.
Always use non-iodized salt, as iodine can sometimes interfere with the fermentation process.
If the jar smells fresh and acidic, it is working; if it smells like sulfur or rot, discard the batch.
Place the jar on a small plate; brine often overflows during the first few days of active bubbling.
The ones that keep coming up.
How do I know when it is finished?
Taste it after two weeks. If the crunch is still there but the flavor has turned sharp and sour, move it to the refrigerator to slow the process down.