| Servings | Prep Time |
| 1large mason jar | 20minutes |
| Servings | Prep Time |
| 1large mason jar | 20minutes |
Ingredients
- 1 head cabbage (green/purple, 2-3 pounds)
- 1 1⁄2 tablespoon sea salt
- Choose one of the 3 flavoring options
- 1 tablespoon minced garlic (Optional flavoring #1)
- 10 juniper berries (Optional flavoring #2)
- 1 tablespoon caraway seeds (Optional flavoring #3)
Servings: large mason jar
Units:
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Ingredients
Servings: large mason jar
Units:
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Instructions
- Clean: Always start with clean jars and hands!
- Toss: In a large bowl, toss sliced cabbage with sea salt and massage with your hands for 5-10 minutes. The cabbage should become wet. Toss the wet cabbage with flavoring of choice (or not - simply cabbage and salt are just fine!)
- Pack: Using a 1 or 2-quart wide-mouthed mason jar and a wooden spoon, firmly pack the cabbage into the jar. The liquid should rise to the top and cover the cabbage.
- Weigh: Once the jar is packed, take a smaller jelly jar filled with rocks or marbles and place it on top of the cabbage. This will keep the cabbage submerged beneath its liquid.
- Cover: Cover the mouth of the mason jar with a coffee filter or 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 in the jar.
- Press: Over the next 24 hours, press down on the jelly jar. This will release the fermentation gasses, compact the cabbage, and allow the liquid to rise over the top.
- Wait: Keep the jar in a sunlight-free area between 65°F to 75°F. Check it daily and press it down if the cabbage is floating above the liquid. Allow it to ferment for at least 3 days but even up to 10 days. When it tastes good to you, remove the weight, place the cap on, and refrigerate.
- Store: Sauerkraut can be stored in the refrigerator for at least 2 months.
