Description
A simple recipe for making fermented cabbage, also known as sauerkraut.
Ingredients
Scale
- 3 kilograms cabbage
- 2 Tbsp salt
- 1 large grated carrot
- 1 tsp granulated sugar
- 6 cups cold water
- 2 Tbsp salt
Instructions
- In an extra-large bowl, shred the cabbage.
- Add the grated carrot, two tablespoons of salt, and 1 tsp of sugar. Mix together with your hands.
- Transfer the mixture into a large 8-quart pot. Stir 6 cups of cold water with 2 tablespoons of salt and pour this over the shredded cabbage. Press the cabbage mixture down with a plate to bring the liquid over the cabbage.
- Weigh down the plate with something heavy (I used an old crock) and cover the pot with a lid. Allow it to sit in a dark place at room temperature for 2-3 days.
- After fermentation, pack sour cabbage into a 1-gallon jar (or four one-quart jars) pressing the liquid over the cabbage, and keep refrigerated for up to 12 months.
Notes
- The fermentation process enhances the flavor and preserves the cabbage.
- This recipe can yield sour cabbage for long-term storage.
- Prep Time: 30 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Eastern European
Nutrition
- Serving Size: 1/2 cup
- Calories: 15
- Sugar: 1g
- Sodium: 560mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg