Simple, No-Pound Sauerkraut
People used to pound cabbage to get it good and juicy for fermentation. Pounding isn’t necessary when you let salt do the work instead!
- 1 medium head cabbage
- 1 tablespoon fine-grain sea salt (or 1/2 tablespoon sea salt + 1/4 cup leftover kraut juice from a previous batch)
Makes 1 quart. Quarter and core cabbage, discarding outer leaves. Shred cabbage by hand or in food processor. Put in a large bowl and sprinkle with salt. Cover bowl with a tea towel and set aside for half hour. Remove towel and stir. Recover with tea towel and set aside for another half hour. Remove towel and stir. It should be getting juicy. Transfer cabbage to a sterilized wide-mouth quart canning jar. Press down firmly to remove any air gaps and pack cabbage tightly. Fill jar to within 1″ of the rim. Cover tightly with metal band and lid. Leave at room temperature (around 70 degrees Fahrenheit) for 3 to 7 days, burping daily to remove pent-up gases. (Or, use an airlock jar.) During the first 24 hours, open the jar a few times to press the cabbage down beneath the level of the juices. Transfer to refrigerator or cold storage, where it will continue to age for many months. Can be eaten any time.
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