Sauerkraut
Equipment
- 4 Wide Mouth Mason jars and lids – Ball Wide Mouth Clear Glass Canning Quart 32 Oz Mason Jars with Lids
- 4 Pickling tops for Mason Jars – Masontops Pickle Pipes – Waterless Airlock Fermentation Lids – Wide Mouth Mason Jar Fermenter Cap – Premium Silicone Top
- 4 Weights – 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jars
- 1 Kraut Cutter/Cabbage Cutter (or simply use a chef's knife)
Ingredients
- 2 heads cabbage shredded
- 2 % kosher salt
Instructions
- Shred both heads of lettuce, either using a Kraut Cutter or a chef's knife. Keep the slices thin.
- Put the shredded cabbage into the largest bowl or clean container that you have.
- 2% salt calculation: Weight of sliced cabbage in grams x .02 = the weight of kosher salt to add for fermentation.
- Pour salt over shredded cabbage
- Mix with your hands until the liquid releases – about 15 minutes.
- Put in container and muddle so all cabbage is below liquid.
- Put weight on top of cabbage, cover with air releasing cover. Pickling jars work very well.
- Leave at room temperature for at least 10 days. Over 90 days is best.
- You can leave it at room temperature or store it in the fridge. I leave it on my counter.