Fermentation Jar
Fermentation Weight
Lid
Airlock
Large Mixing Bowl
1 1/2 Tablespoons Kosher Salt
Caraway Seeds (1/2 - 1 Tablespoon for this Recipe)
This is a helpful intro recipe to a classic sauerkraut. We have many more kraut recipes available in our Field Guide.
Remove and discard any outer damaged or wilted leaves. Reserve one large leaf. Quarter the cabbage and remove the core. Cut remaining cabbage into thin ribbons.
In a large mixing bowl, combine your shredded cabbage and salt. Massage the salt into your cabbage for 8-10 minutes, cabbage will soften and release liquid. Your cabbage is ready for the next step when the liquid has started to pool and the cabbage drips when squeezed. Add in caraway seeds and toss to combine.
Pack the cabbage into your fermentation jar tightly using your hands and pressing down with your fist. Add all liquid released from the cabbage.
Trim the reserved cabbage leaf into a circle (you can use the base of jar or the lid as a guide). Place on top of the packed cabbage and then add the fermentation weight. You want the packed cabbage to be completely submerged when weighted. If liquid levels are low you can top with a brine by dissolving 1 teaspoon salt to 1 cup water.
Fill your airlock with water (to the fill line) and insert in lid (Need help? Check out our Guide to Using an Airlock). Let ferment for 1 week at room temperature out of direct sunlight. Transfer finished kraut to jars and move to the refrigerator. Kraut will keep refrigerated for at least 2 months.
