- 1 medium head of cabbage
- One of the following:
- 1 to 3 tablespoons salt or
- 1 to 3 tablespoons salt and ¼ cup whey
- Chop or shred the cabbage depending on the desired consistency of the final product. Sprinkle with salt.
- Work the cabbage with clean hands, potato masher, or Cabbage Crusher until there is plenty of liquid and the cabbage is a bit mushy. This portion of the process usually takes about 10 minutes.
- If using whey, add the whey and mix well.
- Stuff the cabbage into the fermenting container, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover cabbage.
- Culture for 3 to 10 days at room temperature. A longer fermentation period can be used if desired.
- Once the sauerkraut is finished, move to a storage container, if desired. Store the sauerkraut in the refrigerator or in a root cellar after the culturing process. Many people find that aging the sauerkraut in the refrigerator or root cellar for 4 to 6 weeks improves the flavor.
Makes approximately 1 quart.
Variation: Prior to culturing, mix 1 part shredded carrots, apple, or other vegetable to 5 parts cabbage, for a more complex flavor. Add caraway seeds if desired.
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