Sauerkraut
“Fermenting can seem like a scary thing to do. This is wonderful simple sauerkraut recipe to get you started on your fermentation journey.”
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 0 minutes
Difficulty - Easy
Serves / makes - 1 medium sized jar of kraut
Ingredients
1 large red cabbage (around 1kg)
Iodine free salt
Equipment
Mandolin or a good chefs knife
A large bowl
Weighing scales
A medium sized glass jar with lid
Method
Weigh the cabbage to calculate the amount of salt you will need to use. You need 2% of the weight of cabbage in salt. If your cabbage is 1kg this means you will need 20g of salt.
Shred the cabbage finely, put it into a large bowl with the salt. Massage the salt into the cabbage for 5-10 minutes until the cabbage is soft and some water has come out of the cabbage.
Put the cabbage into a jar, pushing it down so the cabbage is under the water. Place the lid on without screwing it or put a loose weave cloth on top.
Allow this to ferment at 18-24c / 64-75f for a couple of days. At that point smell and taste it. I have a great fermenting chamber that ferments my kraut very quickly so its ready after just a 3 or 4 days. Some people leave their kraut to ferment for weeks. This can be a matter of the temperature an also how sour you want it to be. The longer it ferments the more sour it will become.
Once it is fermented enough for your taste store it in the fridge, it will keep for many months.
Sauerkraut
Ingredients
- 1 large red cabbage (around 1kg)
- Iodine free salt
Method
- Weigh the cabbage to calculate the amount of salt you will need to use. You need 2% of the weight of cabbage in salt. If your cabbage is 1kg this means you will need 20g of salt.
- Shred the cabbage finely, put it into a large bowl with the salt. Massage the salt into the cabbage for 5-10 minutes until the cabbage is soft and some water has come out of the cabbage.
- Put the cabbage into a jar, pushing it down so the cabbage is under the water. Place the lid on without screwing it or put a loose weave cloth on top.
- Allow this to ferment at 18-24c / 64-75f for a couple of days. At that point smell and taste it. I have a great fermenting chamber that ferments my kraut very quickly so its ready after just a 3 or 4 days. Some people leave their kraut to ferment for weeks. This can be a matter of the temperature an also how sour you want it to be. The longer it ferments the more sour it will become.
- Once it is fermented enough for your taste store it in the fridge, it will keep for many months.
Notes:
Equipment
Mandolin or a good chefs knife
A large bowl
Weighing scales
A medium sized glass jar with lid