Makes about 1 quart but can be easily doubled, tripled, quadrupled...
Keyword fermented foods, homemade suaerkraut, how to make homemade suaerkraut, probiotic foods
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
Author Cultured Palate
1Tbspdillseed or weed
4Tbspkefiruse vegetable starter for Paleo friendly
Using a food processor, shred the cabbage and place in a large bowl.
Sprinkle salt over the cabbage and stir.Using a spoon or a wooden pounder, stir and mash the salted cabbage for 10 - 15 min. This allows the juice to be released from the cabbage.
Place the cabbage in a wide mouth mason jar.
At this point, mix the kefir (or vegetable starter) into 1 cup of water and pour over the cabbage.
Mix and press the cabbage down firmly until the juice comes to the top of the cabbage.You may add more water if necessary. The top of the cabbage should be at least 1 inch from the top of the jar.
Leave it at room temperature for about 1 week. You will see bubbles rising as it ferments.
Tips - How To Make Sauerkraut
The sauerkraut may be eaten immediately or placed in the refrigerator for several weeks.
After 7 days, I transfer the sauerkraut from the fermentation jar to ½ gallon wide mouth jars with plastic lids that will not rust. I then store it in the refrigerator and if possible leave it for 2 - 4 weeks.
The sauerkraut mellows as it ages so be sure to taste it every few days to find out when you like it the best. Some in our family like it with a stronger taste than others.
The younger children especially prefer it aged a bit longer. But everyone has their own taste when it comes to sauerkraut. Feel free to experiment and play around to see what length of time you prefer.