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Basic Sauerkraut

Starter Fermentation Recipe
Course condiment
Keyword Cabbage
Prep Time 35 minutes
Fermenting Time 7 days
Total Time 7 days 35 minutes
Servings 16

Equipment

  • 3 wide mouth pint mason jars
  • 2 pieces of cheese cloth
  • 2 elastic bands
  • 2 jar weights
  • 1 bowl
  • 1 cutting board
  • knife, mandolin, or food processor to shread cabbage
  • 3 plastic lids
  • tape and marker

Ingredients

Brine Solution

  • 3 tsp kosher salt
  • 1 pint Spring Water

Sauerkraut

  • 1 head organic cabbage
  • 2 tbsp Kosher salt
  • 4 tbsp brine solution Add as necessary to cover cabbage

Instructions

Brine Solution

  • Fill a ¾ full pint mason jar with warm water.
  • Add 3 tsp kosher salt.
  • Mix to dissolve.
  • Top off the jar with water cap and label
  • Allow the solution to cool to room temperature before use.
  • Optional add 1 tbsp of liquid from a previous batch after the salt water is room temperature.

Sauerkraut

  • Core then slice cabbage into a bowl in even thin slices
  • After each quarter is sliced sprinkle with salt.
  • When the cabbage is all sliced and salted, massage until wilted and wet.
  • Pack tightly into the jars.
  • Press down to squeeze out remaining air. Split any liquid from the bowl between the jars.
  • Top off with brine solution to fully cover the vegetables.
  • Add the fermentation weight stem up and press down firmly.
  • Top to about ¾ of the jar with brine solution.
  • Place cheese cloth on top and put an elastic on to hold in place.
  • Place on a catch bowl or plate in a temperate space out of direct sunlight.
  • Check daily. Remove any floaters and skim any white foam. Add brine starter solution as needed.
  • Ferment to taste 7 days and beyond.
  • Remove Cheese cloth.
  • Cap with plastic cap.
  • Label and date with tape and marker.
  • Refrigerate and enjoy.

Notes

  • Fresh Organic Produce, Plain, Non-Iodized salt, Kosher Salt works great
  • Clean Tools Clean is crucial to start your ferment off right. Wash equipment with hot water detergent, then rinse thoroughly before use.
  • Wash hands and remove jewelry before vegetable preparation for ferments.
  • Don’t Ferment near sprouting or composting can
  • Only use untreated or spring water
  • When Fermenting, put your fermenting vessel on a plate or in a bowl to catch any overflow
  • Sunlight – Keep your fermenting vegetables out of direct sunlight
  • Temperature – 65 – 75 F for water temperature and storage temperature works best.
  • Time varies based on the size of the vessel, the thickness of the vegetable, recipe, and temperature — time to taste.
  • Check your ferment minimum every other day.
  • Be sure to keep the liquid level above the solids in pickles and sauerkraut. Remove any errant pieces of solid that float on top of the liquid.