Sauerkraut (Fermented)
Notes: I left my first batch for 2 weeks. It was very crunchy and we liked it a lot. I want to try an extra week and see if I like it better.
Ingredients
- 1 medium green cabbage (approximately 3 pounds)
- 1½ tablespoons kosher salt
- 1 teaspoon of dill (optional)
- 1-quart (32 oz) wide-mouth mason jar
Instructions
Prepare the Cabbage:
- Remove any damaged outer leaves from the cabbage.
- Cut the cabbage into quarters and remove the core.
- Slice the cabbage into thin shreds using a knife, mandolin, or food processor.
- Reserve one leaf and trim to same size as jar diameter
Salting:
- Place the shredded cabbage into a large bowl.
- Sprinkle the kosher salt over the cabbage.
- Using clean hands, massage the salt into the cabbage for about 5-10 minutes. This process will draw out moisture, creating a natural brine.
- Add dill and mix
Packing the Jar:
- Transfer the salted cabbage into the mason jar, pressing it down firmly with the Pickle Packer or a similar tool to eliminate air pockets and ensure the cabbage is submerged in its brine.
- Add the piece of reserved cabbage to the top to help keep the cabbage bits submerged.
- Leave approximately 1 inch of headspace at the top of the jar.
Adding the Weight:
- Place the Pickle Pebble on top of the packed cabbage to keep it submerged beneath the brine.
Sealing & Fermentation:
- Cover the jar with the Pickle Pipe to allow gases to escape during fermentation while preventing air from entering.
- Store the jar in a cool, dark place at room temperature, ideally between 65°F and 75°F (18°C – 24°C).
- Allow the cabbage to ferment for 1 to 4 weeks, depending on your taste preference. Start tasting the sauerkraut after one week.
- Once the sauerkraut reaches your desired flavor and texture, remove the Pickle Pipe and replace it with a regular mason jar lid. Store the sauerkraut in the refrigerator, where it can keep for several months.