It can’t get any simpler than that. And, that is my message, don’t let fermentation scare you, it has been around for thousands of years and people were doing it way before the internet, refrigeration and before anyone knew anything about sterilization.
The basics of fermentation are that you have lactobacillus, a bacteria, naturally in the air and on the surface of the vegetables grown outside, and if you give them a happy environment they will grow and convert the sugar in the vegetables into lactic acid. The salt helps to preserve and also to prevent growth from other bacteria.
Today people are all talking about prebiotics and probiotics, but to me fermented foods simply make a great way to balance the flavors on your plate. And if you eat hot dogs, sausages and corned beef, sauerkraut might change your life by combining the two (Maybe that was just me). If you have only eaten sauerkraut out of a can, you will be surprised at the difference when you make it yourself.
This recipe is based on the instructions from The Kitchn, using a mason jar makes this recipe perfect for home cooks. When you use red cabbage, like I had here, you can even see the fermentation happen, as the color changes from purple to pink as the acid develops in the jar.
Sauerkraut Recipe
- 1 head of cabbage
- salt, 2 teaspoons per pound of cabbage
Cut the cabbage in quarters and remove the core. Slice thinly into ribbons, using a knife or food processor. In a large bowl, combine the cabbage and salt. Let it sit for 20-30 minutes to allow the salt to release some water from the cabbage. Working in batches, press the cabbage into the one quart mason jar. When the cabbage is inside the jar, press down so that there is liquid above the level of the cabbage. Place a clean jar (I wrap it in plastic wrap for a little extra insurance, but it probably isn’t necessary.) Wait for three to seven days (the time will vary based on the temperature of your kitchen.) Each day press down on the cabbage to release any built up gas bubbles. If you are using red cabbage, the color of the will change to pink when the lactic acid forms from the fermentation. With green cabbage, it’s a little more subtle, but the color does change from green to yellow/white.
This cabbage had a little bit of rot on some of the outer leaves, I cut it off and discarded it, as I sliced up the cabbage.
I use my knife, but a food processor will make quick work of the slicing.
A jar funnel comes in really handy for this task. I use my mason jars for all kinds of kitchen storage, so I use the funnel all the time.
I use a muddler to push down the cabbage.
I use a small jelly jar, wrapped in plastic wrap, to keep the cabbage below the level of the liquid.
I used a smaller cabbage than I have in the past, and there was a big advantage to not have the level of the cabbage close to the top. When the cabbage ferments, it also develops gas bubbles that push up the cabbage, and if your jar is really full, it will push the liquid up and out of the jar.
You can see how the cabbage has changed to a pink shade and the white parts of the leaves are now all pink. This is 5 days after starting. Now it’s time to eat it.