Making Sauerkraut is Easy!
In the world of fermenting veggies, there is nothing more classic and straight forward than DYI sauerkraut. This classic gets its origins from China where cabbage and rice were staples. They fermented cabbage in rice wine to preserve it. Due to conquests into Europe, the idea of the fermented cabbage spread. The Germans used salt to ferment the cabbage rather than the rice wine, to make sauer (sour) Kraut (cabbage). Fermented cabbage was high on the list of Dutch explorers to travel with while at see as it prevented scurvy. This is how sauerkraut made its way into the hearts and tummies of people in the United States today.
I have used both red and green cabbage in making sauerkraut, combined and separately. I enjoy the bright color the red cabbage has to offer. Even when combined with the green cabbage, the purple overtakes the whole batch. I found the green cabbage softens quicker than the red, so the combination of the two brings a variety of texture. Lately I have stuck with the red cabbage. I can turn a head into sauerkraut without much effort and within a few days, its table ready.
I usually use coarse kosher salt for fermenting, though I have heard good results with sea salt as well. I am going to try Himalayan pink sea salt on my next batch to taste the difference with my sauerkraut. Never regular table salt because the chemicals used to process the salt and the iodine in it will prevent the bacterial process needed to ferment your vegetables. So how much salt should you use? The rule is 1 1/2 tsp to 2 tsp of salt per pound of cabbage. 20-30 grams per each kilogram of cabbage.
Now it’s time to prepare your cabbage. First give it a good rinse in the sink. Pull off a few of the outer leaves, keeping them whole to use later. Then I quarter the head of cabbage, remove the core. I thinly slice the quarter from top to toe with a sharp knife. . You can also use your mandoline, if you prefer. Place your shredded cabbage in large bowl or wash bin, then sprinkle the prescribed amount of salt. Gently massage and knead the cabbage to evenly distribute the salt and to work some juices from the cabbage. After letting the cabbage rest for an hour or so. At the end of the process, you’ll find your cabbage is somewhat limp and there should a fair amount of juices in the bottom of your pan.
The last step to making sauerkraut is to pack the prepared cabbage into your jar. I use a canning jar or two, depending on the quantity of cabbage and fill them 3/4 full. I use my hand or utensil to push down on the cabbage as I put it in the jar to remove air pockets. Make sure to include the juices gathered in the bottom as well. Once it is firmly packed, and has its juices, I take the remaining whole leaves of cabbage, folding them to fit on top of the shredded cabbage to keep it held down, then I add a fermentation weight. Finally closing the lid, I wait one day, then open it, push down on the weight to push out any air bubbles. In a few days taste for sourness. If you are satisfied, its time to refrigerate. If not give it a few more days and you should be ready to serve your very own sauerkraut.
https://www.makesauerkraut.com/sauerkraut-facts/
http://www.sauerkraut.de/en/index.php?page=42
https://www.thespruceeats.com/sauerkraut-the-quintessential-eastern-european-vegetable-1137498