How to Make Lactofermented Sauerkraut
Sauerkraut is a traditional staple food for a reason. It’s a delicious way to naturally preserve fresh vegetables and even fruits into and through the winter months, and is more digestible and nutritious than it’s component parts. You can scale this recipe up to make a large batch or down, just keep the ratios of salt to cabbage the same (you can use slightly more salt to taste but not less).
Ingredients
- 2 lb shredded cabbage
- 1-2 tbsp kosher salt
- water (if needed to make sufficient brine) (boiled and cooled, spring, or filtered water)
Instructions
- Remove any wilted outer leaves from the cabbage. Wash, core, quarter, and weigh the cabbage and record weight (if more or less than 2 lbs).
- Shred or slice the cabbage finely using a knife and cutting board, a box grater, mandoline, slaw board, or food processor.
- Mix the cabbage and salt and any additional seasonings in a large mixing bowl or food-safe bucket. Massage and mix well with tongs or clean hands... the salt will pull moisture from the cabbage as it sits.
- Carefully pack the shredded cabbage and salt mixture into clean and sanitized mason jars, fermenting crocks, or a food safe bucket with a lid and airlock. Tamp down well to release as much trapped air as possible.
- If the cabbage has not released enough liquid to cover itself, add a bit of water to top up the brine mixture. Weight down the top of the jars with pickle weights, a clean plate, or a sealed bag of light brine (salt + water, so if it leaks it will not dilute your brine solution).
- Cover with a lid and airlock, or a loosely fitting lid and cloth. Check the airlock daily and clean it and top up with brine or boiled and cooled water as needed to maintain a liquid seal in the airlock during fermentation. Place the jars somewhere cool and out of direct sunlight- 50-75℉ is fine, with 65-70℉ being ideal. You can ferment in warmer temperatures if you must, but increase the salt slightly, and the texture of the kraut may be mushy if it's too hot or develop off-flavors.
- Most fermentations will finish within 7-14 days. If you will be canning this, it's best to let it go the full 2 weeks. If you will be storing it in the fridge, you can taste and check for sourness and consistency. When it tastes the way you want it, cap with a regular lid (plastic or stainless is best, as metal jar rings tend to rust quickly if they come in contact with the brine). Store in the fridge (best/safest) or a cool root cellar or pantry.
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