Homemade Sauerkraut

Yields: one quart

Ingredients:

One head of green cabbage 4 tsp fine salt

Equipment:

One quart-sized jar

Two layers of muslin fabric or cheesecloth, cut into two roughly 4x4 inch squares or one 4x8 piece folded over

One rubber band

Large bowl

Chef’s knife

A shot glass or ferment weight

Steps:

1. Completely sanitize a chef’s knife, cutting board, quart jar, large bowl, and shot glass with hot soapy water. Dry and set on a clean towel (it is important to not cross-contaminate or introduce foreign bacteria).

2. Peel off the top layers of your cabbage until you can no longer see any dirt. Place the remaining cabbage on the cutting board and then thoroughly wash your hands.

3. Peel the cabbage layers and discard the core.

4. Chop layers into ⅛ strips and add to your large bowl. Cover with 4 tsp fine salt, massage lightly, and let sit for 20 minutes.

5. Massage salt into the cabbage with clean hands to produce more brine. Pour into your jar, and press your shot glass/weight down over top to ensure the brine completely covers the cabbage.

6. Cover with your cloth and secure with a rubber band around the mouth of the jar. Let sit in a cool place with little sunlight for at least 7 days before testing flavor with a clean fork. Check periodically during this time frame to make sure mold hasn’t developed and that small bubbles are forming. Cover with a regular lid and keep in the fridge when you decide you’re done fermenting.

(Tip: the best “good” bacteria start developing around 20 days, however the longer you ferment, the softer the texture. If you prefer crunchier kraut, 7-10 days will produce this. As a rule of thumb, colder temperatures and more salt produce slower fermentation. Warmer temperatures and less salt produce faster fermentation but are more likely to produce mold.)