08/08/2024
Lacto-fermented sauerkraut
All you need is:
-good sized head of cabbage
- 2tbsp real salt
-quart jar (I like these wide mouth Ball fermenting jars, with fermenting lid)
Directions:
- Shred your cabbage
- Save a good size leaf of the cabbage for the end.
-place in a large mixing bowl and add the salt.
- Mix it around slightly then let sit for about 10 minutes.
- After 10 minutes you can already see the salt pulling the water the bottom of the bowl.
- Next step is pounding. I use a meat pounder to break it down a little and then I glove up and just go in with my hands. Press and move it all around in the bowl (kind of like kneading dough).
-Then after about 10 minutes of pounding you’ll see all the water at the bottom. Start placing your sauerkraut in your clean mason jar and ensure to leave a little bit of headspace. Make sure all the cabbage is covered with the water. Place your saved cabbage leaf on top. Then you can place a weight on top just to ensure it stays under the water. Add your fermenting lid and then place in the fridge for about a week. Then it will be ready to enjoy!
To add- If you don’t have fermenting lids, you can use a regular canning lid, you just have to burp the jar once a day.
Happy Fermenting!!
