Directions

Remove any brown spots or vilted leaves. Remove the stem.



Cut the cabbage as finely as possible.

Place in a large bowl and pour on the salt.

Crush the cabbage until it becomes soft and wet.

Put it in an airtight glass or earthenware jar. However, it must be able to let out air, as gasses will be forming in the cabbage during fermentation. No need to to have your sauerkraut exploding in the cellar. Also it is uncomfortable to step in.

Pack the cabbage as close as possible. Any air bubbles increases the risk of rot instead of a nice fermentation. Ideally the juice from the cabbage should cover the cabbage itself when it is firmly pressed.

You can cover the cabbage with a small amount of water. Not too much though, as it alters the salt balance .

Close the lid and leave it to ferment at room temperature for 2-3 days . Depending on the rooms temperature. Typically 3 days though.

Then it is ready to be eaten or stored.

The warmer and the longer you store it, the more acidic it becomes, and the shorter the cabbage remains crisp and white.

Storage is important for both the taste and the texture. I like sauerkraut that has been stored as short as possible so that it is tart and crisp without being very sour.

So a cool cellar or refrigerator is preferable. it can also be stored at room temperature, but then it quickly becomes sour and soggy.

