Fermented Sauerkraut
Sauerkraut is simply cabbage and salt, pressed until the cabbage releases enough liquid to submerge itself, then left to ferment at room temperature until the desired tang is reached. The salt draws out the water to create a brine, which protects the cabbage from rot while beneficial bacteria transform the sugars into lactic acid.
Cleanliness is the only secret.
Ensure your jar and hands are scrubbed clean; the goal is to favor the growth of good bacteria over any airborne mold or yeast.
- Large mixing bowl
- Wide-mouth glass mason jar
- Glass weight or a small jar that fits inside the opening
- Mandoline or sharp chef's knife
What goes in.
- 2 lbgreen cabbage, outer leaves removed
- 1.5 tbspfine sea salt (non-iodized)
Breaking the cell walls
You must massage the salt into the shredded cabbage with force. Keep going until a pool of liquid gathers at the bottom of the bowl; this brine is your shield against spoilage.
The method.
Shred the cabbage
Cut the cabbage into thin ribbons, discarding the hard central core. Place it all into the large mixing bowl.
Salt and massage
Sprinkle the salt over the shreds. Using both hands, squeeze and knead the cabbage. Continue this for 10 minutes until the volume reduces by half and the bowl contains plenty of liquid.
Pack the jar
Transfer the cabbage into the jar in small handfuls. Press down firmly after each addition to remove air pockets. Pour the remaining liquid from the bowl over the top.
Weight and seal
Place a glass weight or a smaller jar on top of the cabbage to keep it pushed down. Ensure the brine covers the cabbage completely. Cover the jar with a cloth or a loose lid.
Ferment
Leave the jar in a cool, dark spot. Every day for the first week, press the cabbage down if it has floated above the brine. Taste after two weeks; move it to the refrigerator once the acidity is where you like it.
When it doesn't go to plan.
Always use non-iodized salt, as iodine can interfere with the fermentation process.
If you find white surface mold, simply skim it off; it is harmless but indicates the cabbage isn't fully submerged.
Cooler room temperatures lead to a slower, more complex fermentation.
The ones that keep coming up.
How do I know if it has gone bad?
Fresh sauerkraut smells sharp and clean. If it smells like rotten eggs or has slimy, discolored patches, it has spoiled and should be discarded.
Can I add other vegetables?
Carrots, caraway seeds, or juniper berries are traditional additions that hold up well to the long fermentation time.
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