Sauerkraut is a traditional fermented food made with just 2 ingredients. Healthy and delicious!
Resting time 5d
Tempo totale 5d15min
1medium head cabbage
spices to tasteoptional
Discard the outer leaves of the cabbage, cut it into quarters and trim out the core. Slice thinly each wedge crosswise and transfer to a big bowl.
Sprinkle the salt over top and massage and squeeze the cabbage with your hands. Gradually the cabbage will become watery and soft. If you'd like to flavor your sauerkraut with spices, mix them in now. Cover the cabbage with a dish, place on the dish something heavy and let it rest for about 30 minutes.
Transfer the cabbage to a clean canning jar. Every so often, tamp down the cabbage in the jar with your fist and fill it until 2 cm from the border. Pour any liquid released by the cabbage while you were massaging it into the jar. If necessary, add some water.
Place one of the larger outer leaves of the cabbage over the surface of the sliced cabbage. This will help keep the cabbage submerged in its liquid. Close the jar and place it in a dark place for 24 hours. Put the jar in a bowl or on a dish, because a bit of liquid will come out from the jar.
The day after, open and close the jar to release some pression. Repeat for other 2 days.
After 4-5 days sauerkraut are ready! Store in the fridge after opening the jar.
Sauerkraut is a fermented product, so you can store it for several months. It will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be.