Cooky Cat

Homemade Sauerkraut for Dummies

If you have found yourself here, consider yourself a Dummy. Now, don't take umbrage. In fact, if you don't know you're a Dummy, stop reading this right now. It's not for you!

We've posted a Sauerkraut recipe before, but it occurs to us that for the uninitiated that version — as wonderfully simple as Cooky Cat can make it — may still be too complicated.

We understand the intimidation of the unknown. Fondly remembering our first attempt at the Omelet. Kimchi. Sex. (That last one: Baby, really, I had no idea.)

Also, if you are venturing into this fermented food territory for the first time, you don't want to make — what we say in the feline world — "a litter box full".

So now that you are sufficiently amused, here's something to amuse your bouche.

1 Quart Sauerkraut Recipe

— 5 Cups tightly packed thinly shredded Cabbage. (The salted shredded Cabbage shrinks, so 5 Cups slims down to 4 Cups.) 

— 2-3 small cabbage leaves/pieces 

— 1 Tablespoon Kosher Salt (No Iodized!*)

— 2 Cups clean water (No Tap Water!*)

* Iodine and Chlorine inhibit/retard fermentation. We use Spring Water. If you do use tap water, boil it first to get rid of the Chlorine.

Toss the shredded cabbage with the Tablespoon Kosher Salt. Tamp down. Let stand for a few hours. Then, add 2 Cups pure water and mix. Tightly pack shredded Cabbage into a clean Quart jar. Place cabbage leaf pieces on top to hold down shredded mass under brine. Fill to top with brine. Place lid on jar loosely. Wait a few days. Taste. Refrigerate when sourness is to your taste. The Sauerkraut will continue to slowly ferment in the refrigerator; but slowly. Keeps a long time.

Check in every day. As gas forms in the jar, the cabbage mass will expand. Tamp down. Fermentation is anaerobic; so it happens under water, away from air. Be sure to place a plate under jar during fermentation to catch any brine spill over. Top with a little salt and water as needed.

The last word on "BRINE": Brine is the what you ferment with. First, no Chlorine* water [use clean spring water, or boil tap water first], no Iodized* salt [Kosher salt works fine]. Those elements* retard/inhibit fermentation. 

DO THIS ... Water to salt ratio: For the recommended around 3% saline solution for fermentation it's 2 Tablespoons salt per quart of water. 

Here's the tricky part. You've salted the Cabbage with a known quantity of salt. Proportion the amount of added water to yield that 1 Water:2 Tblsp. Salt ratio. If you need more brine, then make some up to add to your batch. Not so tricky after all.

 

Here are the other fermented foods recipes for when you want to go to the next level. 

Sauerkraut

Kimchi

Dill Pickles

A link to another take on the subject.