Ingredients:

  • 4-4.5 lbs (2 kg) Green Cabbage (firm, heavy head)
  • 1 Tbsp + 1 tsp (30 grams) Non-Iodized Salt (Kosher or Sea Salt)
  • 1 Tbsp (15 ml) Caraway Seeds (Optional)
  • 1 tsp (5 ml) Juniper Berries (Optional)

Instructions:

  1. Sanitize Everything: Ensure all equipment (jars, bowls, hands, tampers) are thoroughly cleaned and sanitized. A clean start is key to successful fermentation.
  2. Prepare the Cabbage: Discard any bruised outer leaves. Peel off 2–3 large, intact outer leaves and set them aside (these will be used later as a lid). Core the main head.
  3. Shred the Cabbage: Using a sharp knife or mandoline, shred the cabbage into thin strips (approx. 1/8 inch / 3 mm thick). Uniformity aids texture.
  4. Salt and Season: Place the shredded cabbage into the large mixing bowl. Sprinkle the measured salt and any optional flavourings (caraway, juniper) over the cabbage.
  5. The Massage: Vigorously massage and squeeze the cabbage for 5–10 minutes. The goal is to break down the cell walls and draw out enough liquid (brine). Continue squeezing until the cabbage looks shiny and liquid pools in the bowl.
  6. Pack the Vessel: Transfer the cabbage mixture into the clean jar or crock, packing it down hard in handfuls using the pounder or tamper. Remove any air pockets as you go.
  7. Create the Brine Level: Continue pressing until the liquid released during the massage rises and completely covers the cabbage. The brine must cover the cabbage to keep it safe from mould.
  8. Weight it Down: Fold the previously reserved outer cabbage leaves and place them over the shredded kraut mixture to act as a barrier. Place the fermentation weight on top to hold the kraut securely submerged beneath the brine line.
  9. Seal and Store: Seal the jar with a fermentation lid/airlock, or simply a standard lid loosely twisted on (allowing gases to escape). Place the vessel in a cool, dark location (ideally 60°F – 70°F / 15°C – 21°C).
  10. Monitor the First Week: Check the kraut daily. Press down on the weight again to ensure the cabbage remains submerged. Bubbles will start to appear within 1–3 days, indicating active fermentation.
  11. Taste and Decide: Taste test frequently after the second week. When it reaches your preferred level of sourness (typically 2 to 6 weeks), it’s done.
  12. Cold Storage: Once fermentation is complete, remove the weights and transfer the sauerkraut to smaller, air-tight containers. Store tightly sealed in the refrigerator (this halts the fermentation process), where it will keep for up to 6 months.