Homemade Sauerkraut Recipe (Kvashenaya Kapusta)

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Massaging your sauerkraut. Using clean hands, massage the salt into the cabbage for several minutes as the cabbage continues to release its juices. Keep massaging your cabbage for another 5-10 minutes. After some time, you should end up with a nice brine of juice in the bottom of the bowl.

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Add shredded beet, carrot, ginger, turmeric, and garlic and massage once more with clean hands for 4-5 minutes until thoroughly combined (see photo). Then taste test and adjust flavor, adding more salt for saltiness, grated ginger for more zing, or garlic for more intense garlic flavor. Use your clean hands to put the sauerkraut mixture into.

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Place the sliced cabbage in a large bowl and toss in the salt. Let it sit for about 20 minutes until the cabbage has begun to wilt and releases some of its juices. Use a tamper/pounder to crush the cabbage until it is wilted and has released a lot of liquid. This will take several minutes.

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Tips for Making Sauerkraut. While it's easy to make sauerkraut, there are a few things you should keep in mind to make sure that your kraut comes out perfectly every time. Use very fresh cabbage because it has a higher water content than older cabbage and will make a better brine. Shred the cabbage very thinly (about ⅛-inch thick works best.

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For a 1-gallon container, core and shred 5 pounds of cabbage. Measure out 3 tablespoons of pickling (or kosher or dairy) salt. Alternate layers of cabbage with a sprinkling of salt, tapping each layer with a clean wooden spoon or potato masher. The top layer should be salt.

Homemade Sauerkraut Recipe

If there is not enough brine, top it up with a 2% salt solution. (You can make this by dissolving 2 grams of salt in 100 grams of water; 1 cup of water would require about 1 heaping teaspoon of Diamond Crystal kosher salt.) Seal fermentation crock or Ball jar with airlock lid following manufacturer's instructions.

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Voila, it is ready to ferment in a nice cool place for 4 days. Remember to set it on a plate, as sometimes juice will overflow from the airlock as oxygen escapes from the jar. This is normal. You can get creative with your sauerkraut by adding purple cabbage to give it a lovely pink color.

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Instructions. Shred the cabbage into long strips and place it in a large bowl or large plastic container with a lid. Massage the cabbage with your hands for a few minutes until the cabbage softens a bit. Grate the carrots on the large side of the grater. Add the grated carrots in with the shredded cabbage.

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Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine.

Homemade Sauerkraut Recipe (Kvashenaya Kapusta)

Step 3: Adding salt. This is the most crucial step and will make or break your ferment. Too little salt can cause issues like mold or a failed ferment; too much salt will ruin the flavor. The standard formula is that for every 5 pounds of shredded cabbage, you add in 3 tablespoons of fine salt.

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Directions: Chop or grate the cabbage, and place it in a large bowl, sprinkling salt on it as you go. When all cabbage is shredded, pack it tightly into a large ceramic crock or food grade plastic bucket. Cover the cabbage with a plate, or another flat-bottomed item that fits snugly inside the crock, and place a gallon jug filled with water on top.

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Remove the outermost 2 or 3 leaves of the cabbage; discard. Remove the next 2 or 3 leaves, trying your best to leave them intact (some tearing is fine). With a paring knife, cut out the thickest part of the rib in the center of the leaves and discard. You'll use these leaves to form a cap over the shredded kraut.

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Start fermentation the day the cabbage is harvested, if possible. Shred the cabbage. Cut about the thickness of a quarter. Use a cabbage shredder or sauerkraut board. Cut with a knife. Some food processors can be set thin enough. Set a meat slicer to 1/16 to ⅛ inch thick. Salt the cabbage.

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Remove from heat and fill jars rather firmly with kraut and juices, leaving ½ inch headspace. Raw pack: Fill jars firmly with kraut and cover with juices, leaving ½ inch headspace. Wipe jar rim and adjust lids. Process in a boiling water bath. Raw pack: process pints for 25 minutes and quarts for 30 minutes.

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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.

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Instructions. Wash the cabbage and remove any wilted outer leaves. Quarter the cabbage, remove the core, and slice the cabbage into thin strips (I shoot for around 1/4″ wide). Try to make the strips as uniform as possible, but don't feel like they have to be perfect.