Classic Sauerkraut — FarmPal

Fermenting recipe yielding 2-3 quarts. Stores for 6+ months refrigerated.

Method
fermenting
Yield
2-3 quarts
Storage
6+ months refrigerated
Difficulty
beginner

Ingredients

  • •5 lbs green cabbage (about 2 medium heads)
  • •3 tablespoons canning or sea salt
  • •Optional: caraway seeds, juniper berries

Instructions

  1. 1Remove outer leaves, quarter cabbage, remove core
  2. 2Shred cabbage finely (1/8 inch) using knife, mandoline, or food processor
  3. 3Place in large bowl, sprinkle with salt
  4. 4Massage and squeeze cabbage firmly for 10 minutes
  5. 5Cabbage should release enough liquid to cover itself
  6. 6Pack tightly into fermentation crock or wide-mouth jar
  7. 7Press down firmly after each addition
  8. 8Place weight on top to keep cabbage submerged in brine
  9. 9Cover with cloth, store at 60-70°F away from direct sunlight
  10. 10Check daily, skim any scum, press down if needed
  11. 11Ferment 3-6 weeks depending on temperature and taste preference
  12. 12When flavor is to your liking, refrigerate to slow fermentation