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How To Make Raw Sauerkraut

Blender Babes
5 from 1 vote
Course Condiment

Ingredients
  

  • 1 to 2 heads cabbage or pre-shredded cabbage
  • 1 to 3 tablespoons pure sea salt no additives
  • 4 to 6 Mason jars or other 16 ounce glass jar with tight lid
  • 1 very large mixing bowl

Instructions
 

  • IMPORTANT: Sanitize Your Glass Jars. (I start them boiling while I prepare the cabbage.)
  • Remove several outer layers of cabbage - at least 2 half leaf pieces for each mason jar.
  • Core then finely slice/shred your cabbage (or use pre-shredded to save time) and put into a very large bowl, 1/3 at a time, sprinkle salt onto the cabbage as you go.
  • With clean hands MASSAGE the salt into the cabbage to relese the natural moisture and aid in the brine process.
  • Place a small amount of cabbage into your jar and use a wooden spoon or other kitchen tool to SMASH/PRESS DOWN (HARD) to press ALL OF THE AIR OUT - and release more "brine".
  • Continue this process a little at a time (add a bit, press down, add a bit, press down...) until your jar is almost full, with about 1 inch left at the top.
  • Fold/roll up your full cabbage leaves and press them into the 1 inch space at the top. Remember you want AS LITTLE AIR as possible to allow for the fermentation process.
  • Add your mason jar lid OR a paper towel over the top tied with a rubber band.
  • Place your jar in a relatively cool corner of your kitchen where you will not forget about it.
  • Once a day, "burp" your jar by opening the lid to release pressure, then recap.
  • At about 5-7 days, take a taste! Raw sauerkraut is crunchy and salty, with a bit of a "sour" taste.
  • When your kraut is ready, place in the fridge to decrease the fermentation process.
  • When ready to eat a new mason jar full, remove the full cabbage leaves and enjoy!
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes
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