Quick Sauerkraut Recipe from Lorrie Season
Cabbage, salt and time are the main ingredients in this beginner-fermenter friendly recipe!
Glass or Wooden Bowl
1 Quart Wide Mouth Mason Jar
Plastic Lid and Baggie or Easy Fermenter for Mason Jar
Fermentation Tamper (Optional)
- 1 Head of Organic Green Cabbage about 2 pounds
- 2 tbsp sea salt course or fine as you prefer
After washing and drying the cabbages, remove 3-4 outer leaves of cabbage and set aside.
Cut the cabbage into quarters and remove the core.
Chop cabbage thinly and place in a glass or wooden bowl.
Add salt at a ratio of 1 tbsp per 1 quart of chopped cabbage (estimate). Start with less salt and add slowly until you have a medium saltiness in taste (like the ocean, if that helps). Be warned, beginners often add too much salt to their first krauts.
Using tamper begin to pound cabbage and salt mixture until you see moisture appear in the bowl. You are making a brine with the moisture from the cabbage and the salt. If you do not have a tamper, simply use your hands to vigorously stir the mixture. The brine will quickly begin to form. (Use only wooden spoons/tamper or your hands. No plastic or metal.)
Place cabbage, salt, and all the brine into your mason jar. Use the tamper to press this mixture firmly into the jar, removing all air pockets. You can also use your fist.
Fold cabbage leaves and place them over the top of the cabbage mixture to form a covering over the entire surface. Use the tamper or your hands to submerge the leaves.
In order to finish the preparation, fill your plastic baggie about 1/4 – 1/2 full with a brine mixture (1 tbs salt/quart of water). Place this on top of your cabbage leaves. It forms an airtight seal over the cabbage and helps protect from mold growth. Gently place a plastic cap on the mason jar, do not seal tightly but leave loose to allow the ferment to ‘breathe’. Some fermenters place a cloth or coffee filter over the top of the jar and secure with a rubber band. The goal is to let the ferment vent without allowing contaminants into the jar. (You can invest in The Easy Fermenter to make this process easier.)
Place the jar on a cookie sheet and leave on a shelf out of direct sunlight for 3-5 days. Place the jars on a tray to capture excess brine that may flow from the jar.
After the 3 days, remove baggie or fermentation weight, remove cabbage leaves and set aside. Taste your kraut. If it is as sour as you like, move the jar with the cabbage leaves and water-filled baggie to the refrigerator. Once complete, your homemade sauerkraut will be ready to eat at any time and will be good for a year.
You can add this sauerkraut as a condiment on sausages, hot dogs, Rubens, and a variety of sandwiches.