Ingredients
Scale
When making your own raw sauerkraut, feel free to keep it classic with just cabbage and sea salt or have fun experimenting with one of these three following recipes:
Classic Caraway
- 1 medium/large head of cabbage
- 2 tsp sea salt
- ½ cup filtered or spring water
- 1 tsp caraway seeds
Sassy Coriander & Jalapeno
- 1 medium/large head of cabbage
- 2 tsp sea salt
- ½ cup filtered or spring water
- 1 jalapeno (or more if you love spice)
- large handful fresh coriander, roughly chopped
Ginger & Carrot Zing
- 1 medium/large head of cabbage
- 2 tsp sea salt
- ½ cup filtered or spring water
- 1 tbsp fresh ginger, grated
- 2 small carrots, grated
Instructions
- Wash everything very well in very hot water. A large mixing bowl, glass jar, mixing utensils (or hands!), sharp knife or food processor, and all of your veggies.
- Carefully peel off the 3 outermost leaves of cabbage and set them aside.
- Chop, thinly slice or shred your cabbage by hand or in a food processor and place in a large mixing bowl.
- Chop or shred any other ingredients you are using into the same bowl and add your salt. Massage thoroughly to release the cabbage’s natural liquid, then add ½ cup water.
- Pack kraut mix into your glass jar, using your fist or a masher/ wooden spoon to press layers down and push out air bubbles. The brine should cover the kraut and you should leave about a 1-inch of room at the top of your jar.
- Protect your kraut from air exposure by covering the top layer with one of the large cabbage leaves you set aside at the start. Then on top of that add a few rolled-up smaller leaves OR weigh down with a shot glass to keep kraut below the liquid. Fermenting veggies require an anaerobic (oxygen-free) environment to avoid yeast and mould, so keeping air away from your fermenting kraut is key for healthy results.
- Cover your jar – but not too tight, in order to let CO2 escape.
- Store in a dark, dry, cool place on a paper towel in a baking dish or in a temperature-controlled cooler, as a little leakage might happen during the first few days as the kraut expands. This is normal. Try to keep your kraut in an environment between 18 to 22 °C.
- Give it about 7 days. If it’s summertime and warmer inside, kraut could be ready in about 3 days. You’ll see small bubbles forming as the kraut ferments.
- Discard top cabbage leaves and enjoy!