I only make small amount at a time. Most recipes start with 5 pounds cabbage and 3 Tablespoons sea salt, canning or pickling salt. Check here and here for more information.
Make about 1.5 cups
1 pound white cabbage
1.8 teaspoons (9 cc) canning /pickling or Kosher salt, sea salt.
- Remove outer leave, cut and discard damage parts.
- Cut cabbage into 1/16-1/8 inch thick threads. Combine cut cabbage with salt in a large bowl. Let stand about 15-30 minutes. Cabbage will wilt slightly and juice start sweeping out.
- Press cabbage into a small glass or plastic container. Press down firmly until the fluid comes up to the surface. Cover the cabbage directly with a plastic wrap which acts like a membrane to prevent the air contacts cabbage. Set on the counter and continue to press down occasionally. After a day, the cabbage should give enough fluid to cover the surface. If not enough fluid, add brine (1 litter water and 1.5 Tablespoons kosher salt.) Cover with a clean, heavy towel.
- Checking daily, press the cabbage down occasionally with a spoon. It is very important to keep the cabbage submerged . They will spoil if being exposed to the air. Gas bubbles will formed during fermentation. Remove and discard any scum that has formed. After 1 week, check to see if cabbage is sour enough to your taste. Fermentation may be fast or slower up to 4-6 weeks depending on environment condition-temperature, cabbage itself,ect.
- Transfer to an airtight, jar. Store in the fridge. It is good for a few months.
- Take a small amount to eat at a time. Squeeze the juice out of sauerkraut back to the jar. Repack the sauerkraut careful. Adding a small amount of sugar to tame the sour.