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Combine the shredded cabbage and sea salt in a big bowl. Stir. Taste and ensure it tastes like salty cabbage -- still pleasant but a bit on the salty side.
Cover the bowl with cheesecloth or a light cloth and let it sit for 30 minutes or an hour to get juicy. (The salt will begin pulling moisture out of the cabbage.)
Pack well into a clean 1-gallon crock to 2/3 or 3/4 full. (I use the Prepper Pro to pack the cabbage down tightly.)
Place cabbage leaves on the top of the mixture, followed by the weights. Then put the lid on the crock. Let ferment at room temperature (about 72 degrees Fahrenheit) for 5 to 10 days.
Check inside the crock a few times in the first 24 hours to ensure that the cabbage has released enough juice to rise above the cabbage leaves by about an inch (so the sauerkraut is completely submerged).
In about a week, check the sauerkraut to see if it's done. It should be salty, sour, crunchy and transformed from cabbage to kraut! (See video above for texture example.)
Move the entire crock to a refrigerator or cold storage. If it's too big, transfer the kraut to smaller jars that will fit your cold space.
Ensure the sauerkraut is submerged in brine even in cold storage. If it ever goes dry, add salt water or kraut juice from another batch.
You can eat right away or let it age more in cold storage.
Repack well each time you get in and out of the container.