Sauerkraut

Ingredients

1 medium head of white cabbage (800 -900 g / 1.8 lb)

3½ teaspoons sea salt (about 18 grams)

⅓ cup filtered water

Glass jar, about 500-750 ml and a lid

Large bucket, container or a mixing bowl

Instructions

Cut the cabbage into quarters, remove the core and shred with a knife or a food processor.

 

Add to a container and sprinkle with salt, toss through and set aside for 5 mins.

 

Wash the glass jar and its lid in soapy water, rinse and dry.

 

Add water to the cabbage and start mixing and squeezing everything with your hands for a few minutes to bruise the vegetable and release the juices.

 

Pack the cabbage tightly into the clean jar. Use a spoon or a wooden stick to push down the cabbage so it's very compacted and the brine floats tot he top. Fill up to the top, leaving about 1-2cm space at the top. 

 

Press down again so that the cabbage is covered by the juice, pour in the rest of the brine. Cover tightly with the lid and set aside in a warm spot, like near the stove.

 

Leave the jar out at this room temperature for at least 7 days. For the first few days, open the lid every 12-16 hours to let some of the pressure out and to make sure cabbage is submerged under liquid. Add a little extra water if needed. Taste after 7 days and it should be fermented enough to start consuming. Ferment longer for more sour and softer kraut. After that, keep the jar in the fridge for a few weeks.