If you’re new to the fermenting process, this is the easiest recipe to begin with.
- 2 V pounds organic cabbage, cored
- 3 teaspoons sea salt Preparation:
Shred cabbage finely using a food processor. In a large bowl, place cabbage and pour salt overtop. Work salt into the cabbage using your hands. Then, pack the cabbage into a sterilized container with a sterilized lid. Press the cabbage down as firmly as possible, allowing liquid to rise up and cover it. Be sure to leave about 1 to 2 inches of space between the cabbage and the lid so that it can expand as it ferments. If there isn’t enough liquid to cover the cabbage, add enough distilled water to cover it. Pour some water in a small, clean plastic bag, and eliminate all air from the bag before sealing it. Place the bag atop the cabbage in the jar and push it down - the goal here is to create a weight so that the cabbage will stay under the liquid. Place the lid on the container and seal tightly. Keep it in a cool, dark spot for five days, making sure that the cabbage stays under the liquid the whole time. After about a week, check on your sauerkraut to make sure that it has a tart aroma and is a bit bubbly. You can then move it to the refrigerator.