Sauerkraut Recipe

A how-to guide in fermented sauerkraut.

Fermenting things may seem scary at first but it is actually pretty easy and has so many benefits. It's the oldest and safest method of food preservation! Fermented foods are healthy for you because they contain probiotic bacteria that are great for your immune system, intestinal tract, digestive system and gut among other things. By fermenting food yourself, you also help to create a healthy microbe colony inside your home as well!

Here is what you will need:

1 Head Cabbage

1 Tbsp. Sea Salt

1 Fermenting Crock OR

2 Mason Jars with Weights

You are going to want clean hands and a clean work surface. You want to shred the cabbage, I cut it into quarters and use a mandolin. You can also use a knife and slice the cabbage very thin. Discard the core.

Next, you are going to massage the cabbage by hand. Really get in there and macerate the cabbage. Your goal is to work out all the crunch and the water.

At this point taste the cabbage. It should be salty like the sea but not so much that it isn't palatable. Adjust the salt accordingly.

At this point, you can add flavor. Some of my favorite options include:

Caraway Seeds

Cumin Seeds

Fennel Seeds

Dill Seeds

Mustard Seeds

Juniper Berries

Black Peppercorns

Garlic (1 or 2 cloves)

Onions (1/2)

Shredded Carrot

Fresh Chili's (one or two, cut matchstick)

You do not need a lot of spice, only about a tablespoons worth. If you are adding 3 (say juniper, mustard and caraway), I would only add 1 tsp of each (3 tsp. = 1 Tbsp.). Keep the flavors simple and basic. My favorite kraut spice is caraway because it has that rye flavor and I love it on sandwiches.

You can also split it into two different batches if you are using mason jars. 1 1/2 tsp of spices per jar. Then, pack everything nice and tight. You want the liquid to cover, so squeeze it down until it covers your kraut. Weigh it down as in the picture. Place it in a cool, dark place for at least a week, a month is preferred.

If you are using a mason jar: After packing it down and placing the weight - Place a small dish on top or cover with a coffee filter or cheesecloth secured with a rubber band over the top so that nothing gets in but it can still breath. If you use a lid, you must burp it everyday to prevent an explosion from the CO2 build up.

After at least a week has gone by: Taste it! Use clean hands and a clean utensil. How is it doing? Could it use more sour flavor? This is where you gauge if it needs longer or if it is ready! The refrigerator will slow the process. So, if you like where it is at - store it!

How to tell if it has gone wrong? Obviously, if it has a completely foul smell or tastes terrible. Not talking sour and fermented but disgustingly rotten. You will know! If you have just a little white surface mold, skim that off and discard the first layer of food. However, if it has colors like blue, pink, orange or looks like a science experiment- discard the whole batch! If it's growing fuzzies, is slimy or smells like alchohol - these are all signs that something went wrong and you need to start again. Trust your senses and instincts, this is part of the reason you were born with them!

One of my old Chefs used to say- sinking in brine conquers evil every time! Make sure whatever you are submerging is fully covered. Peek in at your ferment and make sure that as it bubbles and releases CO2, everything remains under liquid during the entire process. Push it down if you need to. If it is covered in brine, there is very little chance of mold. Also, make sure that where you placed it is dark (I use a black towel to cover things on my counter). Last, make sure it is not too hot and not too cold. The Goldilocks zone. So, cold slows the microbes down and heat speeds them up. So, somewhere around 70 degrees is ideal.

I hope you give it a shot and have great success!