Cabbage (I use 1 head of Krautman cabbage I specifically grow for sauerkraut, or 3 regular-size heads. It’s roughly 9 pounds. You can use purple cabbage, as well.)
2 to 4 tablespoons salt, to taste, divided
2 to 4 cups non-chlorinated water, boiled and cooled
Chop cabbage, either by hand or with food processor. Place in large bowl or food-safe tub. Sprinkle with 1 tablespoon salt and begin to mash with potato masher or kraut pounder.
Once you can squeeze water from cabbage, taste it to see whether you’d like more salt.
Scoop up cabbage and place in your fermenting container. Press down under brine; add more water and salt, if necessary.
Weigh down cabbage under brine. Allow it to work for several weeks, or more if you prefer your kraut fermented to completion. If you like it young, feel free to sample it after a week or so, but know that each time you open the fermentation vessel you are introducing oxygen, which can lead to spoilage. When fermented to your liking, scoop into clean canning jars and store in refrigerator.
Read more: Learn more about fermenting vegetables in Preserving Vegetables With Lacto-Fermentation.
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