Homemade Sauerkraut

Directions

• Step 1 Start by slicing your cabbage. I prefer a heartier slice, more rustic and easier to grab with a fork. You cant go wrong here. Slice it up as thin or as you like. I find it easiest to cut the head of cabbage into quarters and then slice.
• Step 2 Make sure that you are starting with a sterilized mason jar. We will be fermenting, and you don’t want any additional funk in your jar!
• Step 3 Place your sliced cabbage in a large bowl, and sprinkle on the salt to taste. Start massaging the cabbage, this will encourage it to release its liquid. This liquid will become the brine that your cabbage will ferment in! Continue massaging for 5 minutes or until the cabbage becomes limp and you have a good amount of liquid in the bowl. Take care to not squeeze it too much and crush the cabbage too much.
• Step 4 Transfer the sauerkraut to your sterilized mason jar along with all of the liquid from your bowl. Using a wooden spoon, mash your cabbage into the jar. Compress it as much as possible, making sure no pieces are stuck to the sides.
• Step 5 If your liquid does not cover the top of the cabbage, you can add a small amount of water to ensure the cabbage is fully covered. If i have an extra piece of cabbage, I will take a leaf and mash it on the very top of the sliced cabbage, making a barrier between the air and future sauerkraut.
• Step 6 Taking a piece of cheesecloth, or breathable fabric (I have also used a coffee filter) stretch it over the top of the jar and secure with a rubber band or the ring of a canning lid (not including the lid, ring only).
• Step 7 Place the jar in a warm place out of direct sunlight. This is when you let the sauerkraut work its magic. You can check daily to make sure it is still submerged. If it needs, add a small amount of water with a sprinkle of salt only enough to cover the cabbage.
• Step 8 Keep in mind, mold is normal! If it grows a small amount of mold or scum on the top of the jar, use a spoon to remove it and continue fermenting. There is a healthy amount of good bacteria below the surface, so don’t worry! This will not effect the rest of your jar. *see notes
• Step 9 You will know your sauerkraut is done by taste. I prefer mine to still have a slight crunch so I pull mine around day 4-5. Once it is to your liking, remove the cheesecloth and cover with a lid. Place in the refrigerator where it will continue to ferment, only it will be at a much slower rate. It is good to eat at any time after its initial fermentation, and will stay in the fridge for several weeks! Enjoy!
• Step 10 *If you notice a large amount of mold or scum, or your sauerkraut is smelling more than a little funky for several days in a row, scrap it and start again. Fermentation can offer some fun smells but nothing is worth getting sick over! It should still smell… cabbage-y.