- 4 C. green cabbage, shredded
- 2 C Napa cabbage, shredded
- 2 Tbsp. ginger, grated
- 1 Tbsp. raw white miso
- 2 tsp. whole caraway seeds
Spoon mixture into crock or gallon glass container. Pound mixture to release juices and remove all air.
Top off (to cover cabbage) with a little water if mixture is dry. Cover with outer cabbage leaves to create a tight seal with edge of container.
Set a plate on top of cabbage leaves and weigh down with suitable-sized rocks (or other object). Leave Sauerkraut in warm (60–70ºF) place for 5 days. Do not uncover during this period. After 5 days remove covering, scraping away top layer of vegetables (do not be concerned if you see mold; remove top layer and the rest is good to eat).
Sauerkraut will become acidic as it ferments, but it takes on a sweeter smell and flavor when it is ready to eat.
- 3 – 4 green or red cabbage
- 1.2 oz. of salt for every 5 pounds of cabbage
- 1/4 C. juniper berries (or cumin, caraway, coriander, curry powder) every 5 pounds of cabbage
- 1/2 tsp. probiotic powder (will ferment without this ingredient)
Use organic cabbage for making sauerkraut. Pre-wash cabbage and let air dry. Remove the large outer leaves and set them aside. You will use them later. Slice cabbage thin by hand or with the slicing blade of your food processor. You can also use the shredding blade if you prefer a finer texture. Place shredded cabbage in a mixing bowl, and, using your hand massage untill water comes out of it. This will take about 10-minutes. Place the cabbage in a jar, food-grade bucket or ceramic crock. Pound and pack the cabbage into the container using your fist or a hand tool. Potato mashers work well.
Pack the cabbage until the juice rises above the level of the cabbage and all the air is pressed out. Place the outer leaves on top as a barrier. You do not want any of the shredded cabbage exposed to the air. It needs to be submerged and covered by the full leaves. After fermentation those leaves will be discarded. Place a sterilized rock or weight in the opening of the jar or crock to maintain pressure and the liquid level. Be creative and just make sure the liquid level above the shredded cabbage. Cover the top with a secured towel or cloth to prevent bugs from getting into it during the fermentation. Store in a cool dark place. Ideal temperature is around 77 degrees F, the warmer the temperature, the faster the fermentation. It should take about 10 days to 2 weeks if in a relatively warm room. Taste after 7 to 10 days. If the taste is to your liking transfer sauerkraut from the jar/crock into clean sealable containers. Store in the refrigerator. It should keep for months as long as there is enough liquid in the jar to cover the top of the finished sauerkraut. Use leftover sauerkraut juice as a tonic or vinegar substitute.
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