Old-Fashioned Sauerkraut

This ancient preservation method transforms simple cabbage into a tangy, probiotic-rich condiment.

Ingredients

• 2.5kg fresh cabbage
• 40g sea salt (2% by weight of cabbage)
• 1 tsp caraway seeds (optional)

Equipment

• Large mixing bowl
• Clean glass jars or fermentation crock
• Kitchen scale
• Clean weights (glass or ceramic)

Method

Prepare cabbage

1. Remove outer leaves, reserve for covering.
2. Core and shred cabbage finely with knife or mandoline.
3. Weigh shredded cabbage to calculate exact salt amount.

Salt and massage

1. Toss cabbage with salt and caraway seeds.
2. Massage vigorously with hands for 10-15 minutes.
3. Continue until liquid pools in bottom of bowl.

Pack and ferment

1. Pack salted cabbage tightly into clean jars.
2. Press down firmly to release more liquid.
3. Cover with reserved leaves, weigh down to keep submerged.
4. Cover with cloth, secure with rubber band.
5. Ferment at room temperature 3-4 weeks.

Fermentation signs

• Week 1: Bubbling and cloudy brine
• Week 2-3: Tangy aroma develops
• Week 4: Taste becomes complex and mellow

Troubleshooting

Keep cabbage submerged to prevent mold. If white film appears on surface, skim off and ensure vegetables stay under brine.

Store finished sauerkraut in refrigerator up to 6 months.