Small Batch Sauerkraut
Sauerkraut is simply cabbage and salt, transformed by time and lactic acid bacteria. By massaging salt into shredded leaves, you draw out the water to create a self-contained brine that protects the cabbage while it ferments in a sealed jar at room temperature.
Consistency is your only requirement
Ensure your jar and tools are clean. The cabbage must stay fully submerged under its own liquid throughout the entire process to prevent surface mold.
- Large glass mason jar with a secure lid
- Sharp chef's knife or mandoline
- Large mixing bowl
- Weight or a small glass jar that fits inside the opening
What goes in.
- 1 medium headgreen cabbage (about 2 lbs)
- 1.5 tbspkosher or sea salt (non-iodized)
- 1 tspcaraway seeds (optional)
Bruising the fibers
You are not just mixing the salt; you are crushing the cabbage until it releases its juice. Squeeze handfuls until the pile shrinks by half and a puddle of liquid forms at the bottom of the bowl.
The method.
Prep the cabbage
Remove the outer damaged leaves. Quarter the head, cut out the tough core, and slice the leaves into ribbons about an eighth-inch thick.
Salt and massage
Place the cabbage in a bowl and sprinkle with salt. Knead the cabbage firmly with your hands for 5 to 10 minutes until it is limp and translucent, and there is enough brine to cover the solids.
Pack the jar
Stuff the cabbage into the jar, pressing down firmly after every handful to eliminate air pockets. Pour the remaining liquid from the bowl over the top.
Weigh it down
Place a weight or a smaller jar inside the main jar to keep the cabbage completely submerged under the brine. Seal the lid loosely.
Ferment
Store in a dark, cool spot (around 65-70°F). After 24 hours, check that the brine covers the cabbage. If it does not, press down firmly. Let it sit for 2 to 3 weeks, tasting periodically.
When it doesn't go to plan.
Use non-iodized salt; iodine can sometimes inhibit the beneficial bacteria or darken the kraut.
If you see white film on the surface, it is likely kahm yeast; skim it off and ensure the cabbage is submerged.
Move the jar to the refrigerator once it reaches the level of acidity you prefer; the cold slows the fermentation significantly.
The ones that keep coming up.
How do I know if it has gone bad?
If the jar smells like rotting garbage, is slimy, or displays fuzzy mold of any color other than white, discard it.
Why is my brine not covering the cabbage?
You may not have massaged it long enough. If you are still short on liquid after 12 hours, you can add a tablespoon of salt dissolved in a cup of water to top it off.
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