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Fermented Sauerkaruat
Prep Notes
You will need 1/2 Gallon Mason Jar.
Fermenting Airlock System. Can be purchased on Amazon.
https://www.amazon.com/dp/B075LRMRDQ/ref=tsm_1_tp_tc
Fermenting Weights. Can be purchased on Amazon.
https://www.amazon.com/Year-Plenty-Fermentation-Fermenting-Sauerkraut/dp/B0773QHHBW
Ingredients
2 ½ pounds thinly shredded cabbage (Red or Green)
1 ½ TBSP of unrefined sea salt
Brine: 2 cups of filtered water and 1 TBSP unrefined sea salt. You can add a bit more of less depending on dietary restrictions and how tangy you like your kraut.
Directions
Make brine and set aside.
Shred the cabbage.
Begin placing a few small handfuls. Sprinkle light layer of salt on top of the cabbage.
Gently mash, or pound, the cabbage down in the jar with a wooden spoon
Add another layer of cabbage into the jar, sprinkle another light layer of salt on top and mash down again. Repeat this process until all of the cabbage and salt are used.
Set aside for 30 minutes and allow the cabbage to self brine.
Slowly pour brine on top of cabbage. Water should be at least 1 -inch above cabbage. Leave 3 to 4 inches of space from the top of the jar to allow expansion from the ferment.
Add weight to ferment. Assemble air-lock system and screw onto jar. Fill air-lock with water to fill line and cap.
Let ferment for 7-10 days at room temperature. Check your ferment daily. If you see the cabbage above the water, mash back down. Once fermentation is complete, remove airlock and put cap. Refrigerate and enjoy!