Sauerkraut

If you’ve never fermented before, this is a SUPER EASY one to start with. You can use almost any type of cabbage, and small batches ferment faster so you can enjoy them sooner! Just be sure to use only organically grown produce (like what you get in our CSA) to ferment.

Ingredients:

  • 1 Head Cabbage

  • 1 Tbsp Himalayan Pink Sea Salt or REAL Salt

Directions:

  1. Wash and dry cabbage. Use a food processor or knife to shred cabbage into uniformly sized pieces.

  2. Place shredded cabbage in a large bowl, and toss with 1 Tbsp of salt. Let this sit for 20 minutes, then pound with a kraut pounder or potato masher until limp and juicy.

  3. Pack into a 1 quart mason or fermenting jar, leaving 2 inches of headspace at the top. Pack down tightly so the juice comes above the level of cabbage. Then use a glass fermenting weight, or a ziplock bag with water in it, to weigh down the cabbage and ensure it stays below the water line. Seal fermenting jar, or if using a mason jar put on lid and ring loosely.

  4. Allow to ferment in a cool, dry, dark place for 3 weeks (with a plate underneath – bubbling and some overflowing may occur!). Taste it at the end of 3 weeks – if you like it, store in fridge and enjoy! If not, reseal and continue to ferment, tasting periodically until you do (ferments taste different at different stages). If you find mold growing on the top or throughout it, THROW IT OUT! Otherwise, enjoy!

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