If you’ve never had homemade sauerkraut before, it will be a revelation. And it is easy to make at home: the longer it ferments, the softer the texture and the more intense the flavor. The rule-of-thumb ratio is 1 1/2 teaspoons salt per pound of cabbage.
The weight can be anything clean and heavy: a rock resting on a plate slightly smaller in diameter than the container, a small jar filled with water, or a water-filled plastic bag (well secured so it won’t leak). The important thing is to hold the cabbage down below the level of the brine.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Remove any damaged outer leaves from: 1 large, firm, green or red cabbage.
Step 2
Cut the cabbage in half and remove the core. Cut the halves into quarters and slice the quarters as thin as possible. You should have about 5 cups of shredded cabbage. Put the shredded cabbage into a bowl with: 3 1/2 teaspoons sea salt, 1 teaspoon caraway seeds (optional).
Step 3
Thoroughly work the salt into the cabbage with your fingers until the cabbage begins to release juices. Pack the cabbage into a nonreactive container, such as a 2-quart glass jar. Press the cabbage down as you are packing it in. There should be enough liquid to cover the cabbage. If not, top it up with a brine made from: 1 cup filtered water, 1 tablespoon salt.
Step 4
Place a weight over the cabbage to keep it submerged under the brine (see Note). Cover the jar loosely with a dish towel. Let the cabbage ferment at room temperature for 1 week or so. Remove any scum that may appear on the surface of the brine. At this point taste the sauerkraut. If you like the flavor, remove the weight, cover the jar, and refrigerate. Otherwise, let it continue to ferment until it reaches the desired flavor. The sauerkraut will keep in the refrigerator for up to 6 weeks.
