Easy Sauerkraut

IMG_20170219_181024_724.jpg

I have many ask me how to make sauerkraut, so to make it easy to share I figured I’d create a blog post for the directions.

What You Need

  • A head of cabbage
  • Sea salt
  • Filtered Water *

Directions

1. Wash the cabbage off then remove outer layers. Set one good size leaf aside to use to press down kraut.

IMG_20170219_172809_264.jpg

2. Chop the cabbage into thin slices. Or use a food processor for ultra fine kraut.

IMG_20170219_143506_614.jpg

3. Place cabbage in a large bowl and sprinkle with 1-3 Tablespoons of sea salt, mix the salt into the whole bowl of cabbage so water is released from all the cabbage not just what is on top. Allow to sit for 15-20 minutes for juices to release from cabbage (start with 1-2 Tablespoons and do more of needed).

4. Knead, crush, and squeeze the cabbage until a good brine has formed. I do this for 7-10 minutes. Move everything into a clean 1/2 gallon jar and pack down well.

IMG_20170219_172847_330.jpg

5. You’ll likely need some extra brine to submerge the kraut completely (very important!!). To make a 2% brine, mix 1 Tablespoon sea salt in 4 cups of filtered water. Make sure salt is dissolved.

IMG_20170219_172511_901

6. Place the cabbage leaf on top of the kraut, cover everything in your brine leaving a little headspace in your jar. You may need to pack down the kraut so you can add as much brine as possible (especially if you like the finished juice like we do!).

7. Close jar with a plastic lid, or use saran wrap between the jar and a metal lid.

8. Set jar on a plate to catch over flow and place it on back of your counter.

IMG_20170222_182126_079

9. For the first week, check daily. You’ll want to press down the cabbage with a clean spoon, especially if you notice the brine starting to spill out. Make sure any floaters are pushed back down or removed.

10. Week 2-6. Check periodically. You’ll want to make sure your kraut remains under the brine at all times. Start tasting it at any point. I prefer 6 weeks, but have used it as early as 4 weeks.

IMG_20170311_081239_056

11. Once your kraut is finished, move to the fridge. The juice is just as good for you as the kraut so enjoy all of it! We usually aim for 1/2 cup a day, if not more.

Notes

  • *We have a Berkey water filter system.
  • This can be used for any cabbage. I did red recently for fun and preferred the flavor to other types of cabbage we have used in the past.

Read About Sauerkraut Benefits

Advertisements
Easy Sauerkraut

One thought on “Easy Sauerkraut

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s