Ingredients
Scale
- 10 cups shredded cabbage (you can also add shredded beets or carrots!) (I love the shredded organic coleslaw mix from the grocery store ready to go!)
- 2 tsp himalayan or celtic sea salt
Equipment
- Cutting board
- Chef’s knife
- Mixing bowl
- 2-quart wide-mouth canning jar
- clean rock or glass paperweight to push down on the kraut during fermentation
- Cloth for covering the jar
- Rubber band
Instructions
- Clean everything: When fermenting, you want to give the good bacteria a clean home. Make sure everything is thoroughly clean and no soap residue.
- If not using a slaw mix, slice the cabbage: Discard the wilted, limp outer leaves of the cabbage. Cut the cabbage into quarters and trim out the core.
- Place shredded cabbage in a large bowl and sprinkle with the salt. Toss and let sit for 5 minutes.
- Then squeeze and knead the ingredients with your hands together for about 5 minutes until fluid is released.
- Transfer the cabbage mixture to a large glass jar and place your rock or glass paperweight on top and press down.
- Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar.
- If within the next 24 hours liquid is not sitting on top of the cabbage, add a cup of water mixed with 1 tsp of salt to your kraut.
- Allow the cabbage to ferment at room temperature and check 4 days later. Mine starts to smell and taste great at 5-6 days!
- When done, store in the fridge in an air tight container to stop the fermentation.
Notes
I like to buy the cabbage and carrots already sliced to make things quicker and easier for me. You can usually find an organic slaw mix at local grocery store in the produce fridge section. I’ve picked them up from both Trader Joe’s and Whole foods before. If not, just buy a small cabbage and slice thin!