I’ve been making this for a few years now and it never fails! I started from this tutorial/recipe online (the kitchn) and it’s really been fun adding my own seasonings and spices like dried chili and dill. It was so easy after developing a love for kraut, tried my hands at Kimchi which is just as rewarding!
The ingredients are simple:
- 1 head of cabbage
- 1.5 tbsp kosher salt
The recipe I followed called for optional 1 tbsp caraway seeds but I always forget to look for those at the store so I’ve never tried them. I do love adding other seasonings and herbs though!
The tools are easy to find:
Well worth the investment here. Especially considering gourmet kraut runs like $6 – $8 for a 10oz package!
- 1 – 2 quart-sized, wide-mouth, mason jars
- Pickling or fermentation lids (can find these at D&B locally in Boise or online at fermentaholics)
- Fermentation weight (can also find these at D&B or order from fermentaholics)
Step 1: Shred your cabbage by hand or food processor for a quicker go of it, and put in a large mixing bowl (or stand mixer bowl if you have one). But reserve a large outer leaf or two (to cover your packed kraut in step 3.
Step 2: Add the kosher salt and with your clean hands, massage the cabbage. This will release the water from the cabbage, which you want. Massage for about 5 minutes. If you have a stand mixer, you can mim on low with the mixing paddle for 3 – 5 minutes
Now you can have fun and stir in some other herbs or goodies like peppers!
Step 3: Start packing the cabbage into your very-clean mason jar(s). Really pack it down so the water keeps coming toward the surface. When you’re done the whole cabbage should be submerged. Cover with your reserved leave so all the shredded cabbage is definitely under the liquid. Now, this is where the fermentation weight comes in handy to keep it that way on top your leaf!
Step 4: Add your pickling or fermentation lid and store in a cool dark place for 5 – 14 days. I go at least to day 5 and then decide if it’s “sour” enough or if I want to give it more time.
