cabbageWe used 8 1/2 pounds of cabbage for a one-gallon jar
Prepare a clean workspace in your kitchen.
Cut each cabbage into quarters, remove each core, and shred the cabbage.
Add salt to pull water out of the cabbage to produce brine. This is where the good bacteria live and grow. The ratio of cabbage to salt is five pounds of cabbage to three tablespoons of salt. As the cabbage is shredded, begin to place the shredded pieces in a bowl. After each one-quarter of each head of cabbage is shredded, sprinkle some salt on it.
Massage sea salt into your cabbage until the volume of the cabbage is reduced by about half or more.
Pack cabbage with brine into your fermentation jar.
Then cover the cabbage with whole cabbage leaves and the ceramic weights, attempting to keep the cabbage from floating out of the brine.
Moisten airlock, place into the lid, and cover your jar. Fill the airlock halfway (to the line) with filtered water and put the cap on.
Allow your sauerkraut to ferment for three weeks.When your sauerkraut is ready, remove the top cabbage leaves and throw them away. You can keep the jar for several months in the fridge.
I use Culture for Health's Fermented Vegetable Master. When I wrote this post, the kit came with a one-gallon jar which is the one I use in the photos and video.However, it has been replaced with a half-gallon jar.The kit also includes an airlock and lid, ceramic fermentation weight, and an extra solid lid for storage after fermentation is complete. For variety, you can add shredded carrots, caraway seeds or dill seeds. Whatever you like.Raw sauerkraut can be enjoyed by the forkful, as a topping for hot dogs, sausage, layered in a sandwich or mixed in a salad like this Polish Surówka sauerkraut, carrot and apple salad.