Sauerkraut

🛒 Ingredients

• Green Cabbage 150 g · 38 kcal

👨‍🍳 Instructions

1. Remove any damaged outer leaves from the cabbage, then quarter and core it. Using a mandoline or sharp knife, finely shred the cabbage.
2. In a large bowl, combine the shredded cabbage with 2 tablespoons (30g) of non-iodized salt, massaging it vigorously with your hands for 5-10 minutes until the cabbage softens and releases a significant amount of liquid.
3. Pack the salted cabbage tightly into a clean, sterile fermentation crock or a large glass jar, pressing down firmly to remove air pockets and ensure the cabbage is fully submerged under its own brine.
4. Place a weight on top of the cabbage to keep it submerged, then cover the container loosely to allow gases to escape. Ferment at room temperature (18-24°C / 65-75°F) for 2-4 weeks, tasting periodically until it reaches your desired sourness.
5. Once fermented to your liking, transfer the sauerkraut to smaller airtight jars and store in the refrigerator for up to several months.