The fermentation possibilities feel endless after you’ve made your first successful kraut batch! Feel free to riff off of this basic recipe. I love to add shredded carrots and caraway seeds or beets and turmeric.
- Rinse the head of cabbage and remove outer leaves, reserve.
- Chop or shred the cabbage.
- Place shredded cabbage in a large bowl and sprinkle with salt.
- With clean hands, knead and squeeze cabbage until liquid releases easily from cabbage, 5-10 minutes.
- Transfer cabbage and brine to a clean jar and press down tightly to ensure all cabbage is submerged in liquid.
- Place reserved cabbage leaves on top of shredded cabbage to create a seal.
- Now, you need to weigh down the cabbage to keep it submerged. You can use a weight or a small plate. Don’t have a weight that fits? Place a sandwich bag in the top of the jar and fill with water to serve as a perfect-fit weight.
- Secure cheesecloth over the entire jar with twine or a rubber band.
- The next step is up to you! Sample the sauerkraut occasionally as it ferments and once it tastes the way you like it, place it in the refrigerator to stop the fermentation. Usually, 1-4 weeks is ideal.