‘Kraut About It: Sauerkraut Fermentation for Newbies
- Ready Time: 28 days
As a fermentation newbie myself, I wanted to share an easy ferment for beginners - sauerkraut! A simple and popular Mason jar ferment, sauerkraut is tasty, easy to digest, and contains many beneficial probiotics.
‘Kraut About It: Sauerkraut Fermentation for Newbies
- Ready Time: 28 days
Sauerkraut Fermentation for Newbies
Ingredients
- 1 head of Napa cabbage
- 1/4 cup(s) sea salt
- 1 tablespoon(s) caraway seeds
- 1 reCAP Fermenter
- 1 reCAP wide mouth POUR Mason jar lid
- 1 Large wide mouth Mason jar (1.5 Liters works well)
- 1 jelly jar (to weigh down the cabbage)
Instructions
- Shred the cabbage. Quarter the head of cabbage and use a cheese grater for easy shredding.
- With clean hands toss the shredded cabbage in a bowl with salt and caraway seeds. Massage the salt into the cabbage for a good 5-10 minutes until the cabbage gets watery and soft.
- Place the salted, shredded cabbage (and any water released) into the Mason jar.
- Add a little extra water and the rest of the salt. Make sure all of the cabbage is submerged. You can use a jelly jar or other small jar as a weight. I also placed a whole cabbage leaf on top of my shredded cabbage to keep it packed down.
- Cap off the Mason jar with a reCAP wide mouth POUR and Fermenter then set aside for 28 days.
- After fermentation is complete, refrigerate your sauerkraut. The reCAP POUR Mason jar lid makes it super easy to serve and store some for later!
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