April 25, 2019
- 1 head of cabbage (green or purple)
- 2 tablespoons sea salt
- Spring or distilled water
- Chop or shred cabbage into thin slices. Sprinkle with sea salt.
- Knead the cabbage with clean hands, or pound with a potato masher about 10 minutes, until there is enough liquid to cover.
- Stuff the cabbage into a quart jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
- Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
- Culture at room temperature (60-70°F is preferred) for at least 2 weeks until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
- Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.