Easy Sauerkraut Recipe
Source: slightly adapted from Eat Drink Paleo
1 medium head cabbage (800-900 grams/1.8 lb)
3 1/2 tsp sea salt (about 18 grams)
1/3 cup filtered water
clean glass jar with lid (about 500-750 ml)
large mixing bowl
Cut the cabbage into quarters, remove the core and shred with a knife or food processor.
Add to a large container and sprinkle with salt, toss through and set aside for 5 minutes.
Add water and start mixing and squeezing with your hands to bruise the cabbage and release the juices. (about 5-10 minutes)
Pack cabbage tightly into jar, use a spoon or wooden stick to push down the cabbage until very compacted, leaving about 1-2cm space at top of jar and brine floats to the top, pour in the rest of the brine. Screw top on tightly and set in a warm spot, out of direct sunlight.
Leave like this for at least 7 days. For the first few days, open the lid every 12-16 hours to let out some of the pressure and make sure that cabbage is submerged under liquid. Add water if needed. Taste after 7 days and it should be fermented enough to start eating. Ferment longer for more sour and softer kraut. After that, keep in the refrigerator for a few weeks.
Yield: 10 servings