Sauerkraut Recipe from our Fermentation Workshop
1 medium head of cabbage
1 of the following:
1 to 3 teaspoons salt or
1 to 3 teaspoons salt and 1/4 cup whey or
A starter culture such as Caldwell’s Cultured Vegetable Starter or Body Ecology Starter and salt as indicated by the instructions for the specific culture you are working with.
- Chop or shred the cabbage depending on the desired consistency of the final product. Sprinkle with salt.
- Work the cabbage with your hands, potato masher, or kraut pounder until there is plenty of liquid and the cabbage is a bit mushy. This portion of the process usually takes about 10 minutes.
- If using whey, add the whey and mix well. If using a starter culture, add the culture as specified by the instructions that came with the culture.
- Stuff the cabbage into the fermenting container, pressing the cabbage underneath the liquid. (If necessary, add a bit of water to ensure sufficient liquid.). Ideally all the cabbage should be submerged under the liquid.
- Allow the sauerkraut to culture for 3 to 10 days at room temperature. A longer fermentation period can be used if desired. Please note: if using a starter culture, be sure to allow the sauerkraut to culture for the specified number of days indicated by the instructions that came with the culture to ensure full bacteria development.
- Once the sauerkraut is finished, move to a new storage container if desired. Store the sauerkraut in the refrigerator or in a root cellar after the culturing process. Many people find that aging the sauerkraut in the refrigerator or root cellar for 4 to 6 weeks improves the flavor.
Makes approximately 1 quart.
Prior to culturing, mix 1 part shredded carrots, apples, or other vegetables to 5 parts cabbage for a more complex flavor. Add caraway seeds if desired