Homemade Sauerkraut
This tasty treat is so easy to make and is beaming with gut healthy probiotics. Sauerkraut makes the perfect side dish!
Servings 1 quart
Equipment
- 1 Wide Mouth Quart Mason Jar
- 1 Fermentation Weight
- 1 Pickle pipe
Ingredients
- 1 large head of cabbage
- 1 tbsp salt
Instructions
- Remove the outer leaves from the cabbage.
- Chop the cabbage to your desired texture. Using a food processor shredding blade makes very fine. Chopping by hand makes it more coarse.
- Place the chopped or shredded cabbage in a large bowl.
- Add the salt and massage into the cabbage.
- Allow to sit for 15-20 minutes.
- Pack cabbage into the jar and press down as you go to pack it tightly.
- Cover with the liquid in the bottom of the bowl.
- Add fermentation weight.
- Wipe the rim and place the pickle pipe and ring on the jar.
- Sit on counter for at least 2 weeks.
- Taste after 2 weeks. If it is to your liking, remove the weight and place a regular lid on the jar.
- Store in the fridge for 6-8 months.
Notes
You can use a ziplock bag with a stone as the weight.
Instead of a pickle pipe, add a loose fitting lid on the jar.
Place the jar on a plate to catch any liquid that overflows during the fermentation process.
Check jar from time to time and top off with salt water if need at a ratio of 1 quart water to 1 tbsp salt.
If a white film develops on top, skim it off as it can change the flavor of the Sauerkraut. It's called Kahm yeast and is harmless.