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Clean crock thoroughly with dish soap and water and let air dry.
Wash cabbages and remove any outer leaves that don't look good.
Remove cores from cabbage, and shred cabbages with a sharp knife, food processor, or kraut shredder.
Put shredded cabbage in a bowl and sprinkle with salt. Add 3 TBSP mineral salt per 5 lb. of cabbage.
Let cabbage sit with salt for 10-15 minutes.
Pound cabbage with wooden pounder or massage cabbage with hands until it starts to wilt.
Add shredded cabbage to crock.
Pack cabbage down tightly until liquid starts to rise.
Add fermentation weights on top of cabbage and press down.
If liquid doesn't cover cabbage completely, add some filtered water until cabbage is completely submerged.
If using a water seal crock, add water to rim and put lid in place. If using an open top crock, cover crock with a towel.
Let cabbage ferment in a warm room temperature area (around 70ºF) until you like the taste, around 6 weeks or longer.
After fermentation is complete, move sauerkraut to jars and store in a cool, dark place or in the refrigerator.