The simplest, organic cabbage sauerkraut couldn't be easier.
INGREDIENTS + EQUIPMENT
- 1 medium to large green or purple cabbage
- 1.5- 2 tbsp sea salt or pink Himalayan salt (make sure it has no additives)
- 1 large glass quart jar
- 1 small glass jar
- Optional: 1 tsp caraway seeds, 1 tsp dill seeds, 2 cloves of crushed garlic
Wash your hands, jars and lids with soap and hot water and let air dry. Wash the cabbage, cut in half, remove the core, and slice into thin ribbons. Add all of the cabbage into a large bowl and sprinkle with salt. Mix with your hands, really squishing and squeezing the cabbage until limp and a decent amount of liquid is released. This will be the brine for the cabbage so you need to make sure there's enough to cover it. This might take about 10 minutes depending on how tender your cabbage was, you may also add 1-2 tbsp of filtered water at this point if your cabbage wont release anymore liquid.
Add the cabbage to the quart jar pressing it down as you go. Once all of the cabbage is in the jar and pressed down, pour in the remaining liquid, and put the small jar on top to weigh it down. If you don't have a small glass jar that fits inside the quart jar, use something else as a weight. I partially covered the quart jar with the lid, but you could also cover the opening with a cheese cloth or a clean dish cloth and elastic band. Place on a plate in your kitchen out of the direct sunlight for 1-2 weeks depending on how hot it is, and how tangy you like your kraut. Every few days, press down the small jar inside to "burp" it.
You can take a bit out every few days and taste it if you're not quite sure. Be aware it will seem quite salty at first before everything has had a chance to soak in. Once it's to a level of fermentation you like, close it up and place it in the fridge, just be sure to keep it pressed below the liquid level to stay fresh.