Fermented Cabbage (Sauerkraut)

Ingredients

• 2 lb (900 g) green cabbage, outer damaged leaves removed
• 18 g non-iodized salt (2% of cabbage weight)

Instructions

1. 1

   Wash your hands and equipment well. Weigh the prepared cabbage so you can use salt equal to 2% of its weight.

2. 2

   Shred cabbage, sprinkle with salt and massage 5–10 minutes until it releases enough liquid to form a brine.

3. 3

   Pack very firmly into a clean jar, pressing out air pockets until the cabbage is beneath its own brine.

4. 4

   Use a fermentation weight or a clean folded cabbage leaf to keep all solids submerged. Cover with a fermentation lid or a lid that can safely vent gas.

5. 5

   Ferment away from direct sun at a cool room temperature. Check daily that cabbage remains submerged and watch for normal bubbling and a pleasantly sour aroma.

6. 6

   Begin tasting after about 1 week. When the flavor is as sour as you like, refrigerate to slow fermentation.