Danielle Michalski's Note:
My Private Note
Units: US | Metric
- 1Wash the cabbage thoroughly and trim away any bruised or damaged leaves.
- 2Quarter and cut away the core and discard.
- 3With a food processor, mandoline or knife, cut the cabbage into uniformly fine shreds.
- 4In a large plastic tub, place half the cabbage and sprinkle with half the salt.
- 5Mix and"massage" the cabbage and then let it stand for 5-10 minutes.
- 6Juices will begin to come out of the cabbage.
- 7Place this in your fermenting tub.
- 8Repeat this process with remaining cabbage and salt and pack into tub.
- 9The cabbage must be covered by juices to prevent spoilage.
- 10If there is not enough juice to cover, make up some additional brine by adding 4 tablespoons salt to 2 quarts water, pouring over just to cover.
- 11Be sure to keep cabbage submerged during fermentation.
- 12Cover tub securely with plastic wrap and then cover that with a clean towel to keep out any errant contamination.
- 13Store in a 65-75 degree room and don't uncover for at least 3 weeks.
- 14Remove towel and plastic wrap.
- 15There should be no bubbles of CO2 gas evident in the brine (gently tap tub to check).
- 16If there is, recover and check again in 2-3 days.
- 17The finished sauerkraut should have a clean appearance with no white spots or unpleasant or off odors.
- 18Texture should be firm.
- 19Pack finished sauerkraut into clean jars and store in refrigerator for up to 6 months.
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Nutritional Facts for Homemade Sauerkraut
Serving Size: 1 (5667 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 217.9
- Calories from Fat 9
- Total Fat 1.0 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 14310.1 mg
- Total Carbohydrate 50.6 g
- Dietary Fiber 20.8 g
- Sugars 32.5 g
- Protein 13.0 g