Step 1

Sterilize a 32 ounce wide mouth glass mason jar and set aside.

Step 2

Stir the salt and water together in a measuring cup until salt is fully dissolved.

Step 3

Place the peppercorns (if using) in the bottom of the sterilized jar then top with the shredded red cabbage leaving about 1/2" of space at the top of the jar.

Step 4

Pour the brine solution into the jar until covering the cabbage.

Step 5

Top with the fermentation weight or a small dish to make sure the cabbage stays completely submerged in the brine.

Step 6

Screw on lid (regular lid or burp lid) and place on the counter out of direct sunlight.

Step 7

If using a regular metal screw on lid, carefully and gently release the built up pressure 1-2x per day to let the gasses escape. Bubbles on the top and sides are normal, this is indicative of a successful fermentation process.

Step 8

Sauerkraut is done when fermented to your liking. I typically let it go for a minimum of 7 days and up to 10 days. Start tasting after day 5 or 6 to assess the level of tanginess achieved. Once opened and consumed, transfer to the refrigerator and store for up to 3-4 weeks.