How to Make Sauerkraut in 3 Weeks
Simple to follow recipe for making delicious, fresh sauerkraut in just three weeks.
Equipment
- Large pail
- Tea Towel
- Weights such as dinner plates and a large bowl (or something similar)
- Shredder
Ingredients
- 5 kg Cabbage (summer or winter cabbage)
- 1/2 kg Salt
- 2 tbsp Peppercorn
- Water enough water as needed to submerge the cabbage
Instructions
- The proportions are 1/2kg salt and 2 tbsp peppercorn for every 5kg of shredded or loose leaf cabbage.
- To use the whole or half leaves, remove the center core of the cabbage. Cut around the core and tear out to remove. Separate the individual leaves.
- In a large bowl or several large bowls, divide the cabbage into smaller batches and sprinkle it with salt. Cover the batches and leave for 2 hours to soak.
- In the meantime, get the pail ready. Ensure it is cleaned well before using.
- Place 3-4 handfuls of shredded cabbage inside at a time and pack in with your hands.
- If making a combination of whole leaves and shredded cabbage, place the whole leaves in the bottom and layer the shredded cabbage on top.
- Pour any and all juices from the bowls into the pail. Submerge the cabbage with 1” of water.
- Place weights (such as dinner plates and a bowl of water) on top of the cabbage inside the pail and cover with a clean tea towel.
- Leave for 24 hours. After 24 hours, you can taste the cabbage and add more salt if needed.
- In 3-4 days it will begin to ferment.
- Remove plates once a week to clean and replace again. Plates will feel slimy. Remove the foam that builds up if possible.
- Keep the pail in a cool, dry place.
- After 3-4 weeks, remove the sauerkraut from the pail.
- The sauerkraut can last inside a sealed mason jar in the fridge for up to 2 months.
- Alternatively, seal the sauerkraut inside airtight freezer bags and place in the freezer to store until later use.
Notes
The proportions are 1/2kg salt for every 5kg of shredded or loose leaf cabbage for every 2 tbsp of peppercorn