Fermenting Sauerkraut Yourself

Traditional sauerkraut made from fresh white cabbage - simple, healthy, and long-lasting.

Ingredients

• 1 kgwhite cabbage
• 10 gsea salt (1% of the cabbage weight)
• 1 tspcaraway seeds (optional)
• 2-3bay leaves (optional)

Instructions

1. Quarter the cabbage, remove the core, and finely shred or slice.
2. Knead the cabbage vigorously with the salt in a large bowl until a lot of liquid is released (about 10 minutes).
3. Optional: mix in the caraway seeds and bay leaves.
4. Pack the cabbage tightly into sterilized jars or a fermentation crock so it is fully covered by its own liquid.
5. Weigh it down so the cabbage stays submerged under the brine.
6. Ferment at room temperature (18-22°C / 64-72°F) for 1-4 weeks - briefly vent daily to let CO₂ escape.
7. Once the desired tanginess is reached, seal the jars and store in a cool place.