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Sauerkraut (Fermented Cabbage) Recipe
Turn a plain cabbage into a delicious, tangy, and crunchy sauerkraut! This recipe makes 1L of classic lacto-fermented sauerkraut.
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Preparation Time
30
minutes
mins
fermentation
21
days
d
Equipment
1
Le Parfait jar
1L
1
ViscoDisc insert
Large
1 Cutting board
1 Chef's knife
1 Kitchen scale
1 Large mixing bowl
1
Pickle packer tamper
optional
1
Fine blade mandoline
optional
Ingredients
Impérial
Métrique
2.2
lb
green or red cabbage
4
tsp
sea salt
1
tsp
caraway
optional
1
tsp
black pepper
optional
Steps
Cabbage Preparation
Gather ingredients and equipment.
Lightly rinse the cabbage and remove any dirty or damaged parts.
Tear off a large cabbage leaf and set it aside for later.
Using a chef's knife or mandoline, finely slice the cabbage. Place in a large bowl. Discard the cabbage core.
Sprinkle the salt and spices over the cabbage.
Mix thoroughly with your hands (about 1 minute).
Allow soaking for at least 15 minutes.
Mix again for 1 minute with your hands. The cabbage will release some of its water.
Putting in Jar
Fill the jar with vegetables. Pour in the vegetable juice. Squeeze well as you go along.
Fill the jar up to 1 inch (3 cm) from the rim.
Place the reserved cabbage leaf on top and press down well. It helps to keep the vegetable chunks oxygen-free. This leaf will not be eaten.
Place the insert on top of the cabbage leaf, folding the sides up.
Add water if the vegetable juice does not cover the cabbage leaf.
Close the lid of the jar.
Fermentation
Place the jar on a large plate in case it overflows during fermentation.
Store the jar for 3 weeks at room temperature without opening it.
Notes
Can be stored for one year in the fridge.
Have you tried it?
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