Fermentation used to overwhelm me when I didn’t understand the process. Once I took the leap and implemented it into my daughter’s diet (when I was doing a trial run at her gut healing) I could tell a difference in how she felt within almost a day or two. When others ask me about fermenting anything, I tell them to make sauerkraut, yogurt, and a sourdough starter. If you can patiently do those 3 things within your first month of gut healing, you can ferment just about anything your heart desires. So here the easiest way I make this. I have a real gallon size ceramic crock that I use for this recipe but for the sake of taking a photo so you can see what they look like on day 3, I made them in Mason Jars. There are also tons of places that carry air locks for making kraut that you can use for this recipe as well.
You will need 2 lbs. of green or purple cabbage to 4 teaspoons of salt.
First, peel off the outer layers of the cabbage. Cut it from the “south pole” to the “north pole” so to speak. Cut in half again to make 4 quarters total. You can discard the core of chop it to add to the kraut.
Next, you will slice the cabbage quarters finely or as coarsely as you would like. The finer it is cut, the quicker it ferments. You can also use a food processor, but I find using a knife is less messy and just as quick. You choose what works best for you.
Once all the cabbage is cut, place in a mixing bowl and add the salt. With your hands, firmly massage the salt into the cabbage, until you are able to squeeze liquid out of the cabbage. This may take anywhere from 5 to 10 minutes.
You will then pack the mixture (and liquid) into your crock or jars and push cabbage down as hard as you can to get rid of as many air bubbles as possible. The liquid should rise to the top and over your cabbage. The cabbage will expand as it ferments, so leave about 1 inch from the top of your cabbage from the mouth of your crock or jar.
Close the crock or jar with the appropriate lid an place it in a cook, dark place. Anywhere between 50 – 75 degrees Fahrenheit would be perfect.
I check my kraut every day to make sure the cabbage stays pushed below the liquid. If you do not have an air lock for your jar, you will need to “burp” it once or twice a day. It will start to smell and that is exactly what you want. It is breaking down and should become bubbly. Fermentation will take anywhere from 4 days to a few weeks. Depending on how sour you like your kraut will depend on how long you leave it out to ferment. I leave mine out anywhere from 1 – 2 weeks. Store in the refrigerator to slow fermenting process.
Of course, if there are any signs of molding, throw it out. This may be due to not having enough liquid over the cabbage. If you make this enough times, you will get a feel for how it is suppose to look and taste. I hope you enjoy this process. Happy fermenting friends!
Natalie