A topping, a filling, a seasoning, a side, even a pickle substitute, so versatile it can be used for many dishes. Sauerkraut is a wonderous fermentation of the beloved cabbage. Easy to make, but must be treated as your child/pet for up to two weeks, so if you want to make this it will take dedication, time, and most importantly love. Its sour, salty, and tangy flavor is not only great on the taste buds, but it is also great for your gut!
Ingredients:
about 1 mason jar container
2 lb cabbage (green or red whatever you prefer)
1 tbsp salt (potentially more)
Instructions:
Remove the outer leaves from the cabbage. Use a food shredder or a knife to make thin slices of your cabbage.
Add the cabbage and the salt to a bowl. Toss very well and massage the salt into the cabbage. Let sit for 10 minutes.
After 10 minutes, check on the cabbage. It should have begun to sweat already. By sweat I mean the salt began to draw out water from the cabbage and there will be a pool of water on the bottom. You want there to be enough water so that when you pack it into the jar, all of the cabbage will stay under the water. If there doesn't seem to be enough water, add a little more salt and let it sit another 10 minutes. Once there begins to be water on the bottom and the cabbage appears "wet" start to squeeze the water out of the cabbage.
Pack the cabbage into the jar and cover with the water accumulated in the bowl making sure to leave about 1/4 of the jar empty.
Press down on the cabbage so it submerges in the water. You can use a leaf from the cabbage that was removed before as a weight if needed. The cabbage should ALWAYS be covered in water, so it doesn't begin to rot. Tightly close the jar with a lid. Empahsis on tightly, because the gas could cause the top to explode off and then you will have stinky sauerkraut all over your place. Leave on your counter out of sunlight to ferment.
For the next 12-14 days you will open the lid on your sauerkraut jar and let the gases escape. The cabbage will begin to rise above the water, so you will want to press down on it either with the extra leaf, a wooden spoon, or your clean fingers. Depending on your jar, you may need to do this twice a day. On day 8 begin to taste it. It may be ready by then according to your liking, otherwise continue to ferment.
When ready (on day 14 or whenever you think it is at your tang level), pop the lid one more time to let the gases out and push down the cabbage. Place the jar in the fridge to slow down fermentation or until you are ready to use it :)
Tips
Slap this stuff on your next reuben or hot dog!!! Thank me later.
Warning: it will smell like farts. Don't be discouraged though. Also, make sure to clean the spoon or whatever you use to push down the cabbage immediately and do not leave any remnants in your sink. You will wake up the next morning with a house smelling like the most nasty farts. Worse than (or for some, exactly like) your significant other's flatulence.
Give it a nice whiff each day. Around day 6 or 7 it will start to smell funky and make you question if it is good. Stay strong and keep pushing. By day 10 it will start to smell normal and like the beloved fermented sauerkraut we are trying to achieve.
Video Tutorials:
If you make this sauerkraut, don't forget to share your creation with us by tagging us on social media. We'd love to see how you put your own spin on this classic recipe. Enjoy!
If you enjoyed this recipe, don't forget to follow us on TikTok @rosabrinas_cucina, Instagram @rosabrinascucina or Youtube @rosabrinascucina for more creations or explore our website for other comforting recipes to add to your collection.
can’t believe you compared my farts to sauerkraut but i’m counting down the days for this homemade rueben 🤤🤩