Learn how to make this Sauerkraut recipe with the voice-activated cookbook iPhone app, Myka.
By: Sous Chef Myka
Tart, tasty and crunchy, sauerkraut should be a staple in every fridge. And you might not realize how easy it is to make at home: with just two ingredients and a couple of weeks, you could have your very own homemade sauerkraut ready to enjoy.
2% Kosher salt
Hi Chefs, Myka here 👋
Oh, the mighty cabbage. Often ignored in the grocery store for trendier greens such as kale and arugula, cabbage is versatile and flavorful. And of course, you can turn it into a delicious homemade sauerkraut.
To start your sauerkraut, reserve the two outer leaves of the head of cabbage, and set aside. Then, trim, core and shred your cabbage. If you wish to add any spices, now is the time: you can add whole black peppercorns, juniper berries, fennel seeds, or coriander seeds.
You can use any amount of cabbage and spices, but when you’re done, be sure to weigh it.
Now, weigh out 2% of the total weight of the cabbage in kosher salt, and sprinkle it on top. Then, knead and squeeze the cabbage to begin releasing its juices.
Next, cover the cabbage with plastic wrap, and continue to squeeze and knead until brine begins to form. Be patient: this could take a few hours.
Finally, pack your cabbage into a jar or fermenting vessel, using your reserved leaves to push the cabbage down. Seal it with an airlock, and store in a cool dark place for anywhere from 3-6 weeks.
It’s ready to enjoy when it’s quite sour.
Step by Step Instructions
Reserve 2 of the outer leaves of the head of a cabbage and set aside.
Trim, core and shred the desired amount of cabbage. Weigh the shredded cabbage and add it to a large mixing bowl.
Note: if you wish to add spices, such as whole black peppercorns, juniper berries, fennel seeds, coriander seeds, etc. now is the time to do so. Include this in the total weight of cabbage in the next step.
Weigh out 2% of the total weight of the shredded cabbage in kosher salt and sprinkle it on top of the cabbage.
Knead and squeeze the cabbage to begin releasing its juices and incorporate the salt.
Cover the cabbage with plastic wrap, but continue squeezing and kneading until a sufficient amount of brine is formed to cover the cabbage. This could take a few hours.
Pack the cabbage into your fermenting vessel or jar. Add the reserved cabbage leaves on top of the shredded cabbage and push down until the brine rises above the cabbage. Add stone or glass weights and push down even further.
Note: If not enough brine has formed, you can create a 2% salt water solution and pour on top.
Seal your fermenting vessel with an airlock and store in a cool dark place for anywhere from 3-6 weeks or depending on your taste preference.
The sauerkraut is ready when it is quite sour. Sauerkraut can be stored in a sealed container in the refrigerator for up to 6 months.