Makes about 1 quart but can be easily doubled, tripled, quadrupled...
Course fermented
Cuisine American
Keyword fermented foods, homemade suaerkraut, how to make homemade suaerkraut, probiotic foods
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Total Time 25 minutesminutes
Servings 6servings
Calories 68kcal
Author Cultured Palate
Ingredients
1medium cabbage
1tablespoonsdillseed or weed
1tablespoonssalt
4tablespoonskefiruse vegetable starter for Paleo friendly
Instructions
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.
Cover tightly.
Leave it at room temperature for about 1 week. You will see bubbles rising as it ferments.
Notes
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.