Small Batch Sauerkraut

I loooooove me some Sauerkraut! Ive never made It before but decided it was time to give it a go. I didn't want to make a giant batch in case it didn't work out, so I went with just one head of cabbage which made one jar. Its very simple too! Of course now I have 10 days to wait before I can try it, but Im sure itll be worth it in the end.

What you need:

1 head of cabbage
4 teaspoons of picking salt or pure kosher salt
1 quart jar

So first things first. Quarter and then core the cabbage. Slice it into very thin strips and put them into a bowl.

 

After you've sliced it all, sprinkle the 4 teaspoons of salt over it and mix together with your hands.

 

Now you have to SQUEEEEZE it! Squeeze the heck out of it. Liquid with start to form and that is going to be your brine. Youll want enough that it will cover the cabbage in the jar so keep on going until you get a fair amount.

 

The cabbage will reduce a bit so don't be worried at first that all of your cabbage wont fit into the jar

 

Pack the cabbage into your clean jar and pour the liquid over the top. You want to make sure that all of the cabbage is submerged.

 

 

To keep the cabbage down while it ferments, use a small bowl or a ziplock bag with water in it to hold it down. I found that the bag of water worked like a charm.

 



 



Since this will be fermenting, the liquid will probably end up spilling over the top so place your jar in a bowl and set into a cool room temperature area where it will not be disturbed. You'll also want to skim any foam off of the top every couple of days and replace the bag. Let it ferment for 10 days or at least until the bubbles stop appearing and it tastes about right. Put the lid on the jar and store in the fridge! Enjoy!