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!Makes 1 quart.
- 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)
- 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 30 minutes.
- Remove towel and stir.
- Re-cover with tea towel and set aside for another 30 minutes.
- 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 (this works well).
- Fill jar to within 1 inch 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.
- Eat at any time!
Enjoy! Have you ever made sauerkraut before? Will you try this recipe?
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