Alright Lets Get Started - Here Is What You Need!
Getting Started
Before you begin making sauerkraut, make sure you have everything you need to get started.
Here is your cabbage fermenting checklist.
What you need:
Step 1 - Prepare Cabbage
Wash cabbage in filtered water. Then chop or grate it according to your preference. Keep one nice firm leaf intact for a later step.
Step 2 - Soften Cabbage
Place cabbage in a sturdy bowl that can take a bit of a beating without breaking. Sprinkle with the salt indicated above and mix the salt thoroughly into the cabbage with your hands for 5-10. Then let the salt sit in the cabbage for an hour so the salt can extract the liquid from the cabbage.
Step 3 - Massage Cabbage
Wait about 30-40 minutes for the salt to work the cabbage. Once it has begun to extract the liquid from the cabbage continue to massage the cabbage with your hands for about 5 minutes
Step 3 - Transfer The Cabbage To Your Wide Mouth Mason
Jar Next, it’s time to fill the mason jar. Stuff the cabbage down into the jar and every few inches use your hand or pounder to push down the cabbage further into the jar. By doing this you will begin to extract even more liquid from the cabbage. If you cannot fully submerge the cabbage in its own brine you can add additional brine with a ratio of 1.5 tablespoons for each quart of water
Step 4: Keeping Your Veggies Submerged
To keep you veggies submerged below the brine, you can use a glass weight, a boiled stone, or even a piece of cabbage leaf. Really whatever works, will do the trick. If you are using an airlock system like The Easy Fermenter, this is not as important, but still not a bad idea.
Step 6: Seal Your Jar
We recommend using a an airlock system to seal your jar. A system that will let the the carbon escape and not let any oxygen in, will ensure you don’t need to burp your jars so they wont explode. And will also make sure no mold can develop.
Step 7: Let It Ferment
We recommend using a an airlock system to seal your jar. A system that will let the the carbon escape and not let any oxygen in, will ensure you don’t need to burp your jars so they wont explode. And will also make sure no mold can develop.
Check your Kraut after 10 days but it may take up to 30 days, so if you don’t feel the taste is right, allow a couple days and check again.
When you have the preferred taste, just put your kraut in the fridge and your done!
Don't Think Making Sauerkraut Is Easy? Hear What Our Customers Have To Say!
I made the best Sauerkraut with these. I also use them with the vacuum pump to keep my coffee beans fresh. I look forward to fermenting other items. I prefer using these rather then a crock. I like using glass jars, as I can see what's going on inside. I will be buying more.
I love these...I have 13 different fermenting crocks of different styles and these are my new favorite. So far I've made beet kvass, sauerkraut and 'fizzy tomatoes' with great success. I'm ordering another set and will try making sweet miso with them (homemade miso is my latest obsession, most of my crocks are full of the stuff). Highly recommended.