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Small Batch Sauerkraut
Sauerkraut is a nutritional powerhouse that incredibly tasty to boot. It's the way people have been preserving cabbage for generations and is high in vitamin C. What's more, it has all those gut-friendly live cultures. Start a small batch today!
Small Batch Sauerkraut
About This Recipe
| Yield: | makes 1 quart |
| Active time: | 10 minutes |
| Total time: | 2 weeks |
| Special equipment: | sharp knife, 1 quart jar |
| This recipe appears in: | In a Pickle: Small Batch Sauerkraut |
Ingredients
- 1 small cabbage (approximately 2 pounds)
- 1 tablespoon sea salt
- 1 teaspoon caraway seeds (optional)
Procedures
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1
Remove core from cabbage. Cut in half and finely shred.
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2
Place cut cabbage in large bowl and sprinkle salt on top.
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3
Using your hands, knead the salt into the cabbage, squeezing firmly to help release liquid from the cabbage. You can also use a potato masher to pound the cabbage until it begins to break down.
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4
When the volume of cabbage appears to have reduced by half, add the caraways seeds and work them in.
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5
Pack the salted cabbage into the quart jar in layers, firmly pressing it down each time before adding more (the entire 2 pounds of cabbage should fit into a quart jar).
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6
Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar.
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7
Loosely cap the jar and place it in a cool, dark spot.
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8
Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That’s normal).
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9
After two weeks, taste the sauerkraut. If you like the flavor, place the jar in the refrigerator. If you want something a bit stronger, let it continue to ferment until it pleases you.
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