Sauerkraut Made Easy
I make sauerkraut frequently, and have come up with a system to make it as quick as easy as possible. If anyone has tips to make it even easier, I would love to hear them!
Digital kitchen scale
Wide-mouth mason jars
Canning funnel for wide-mouth mason jars
Silicon fermentation lids for wide-mouth mason jars
Glass fermentation weights for wide-mouth mason jars
Stand mixer with dough hook attachment
These tools are all very inexpensive, with the exception of the stand mixer. If you don’t have a stand mixer, you will just need to use some muscle.
Cabbage (red or green)
If you are making sauerkraut for the first time, I recommend using green cabbage, because it is softer and releases juice much more quickly.
Shred the cabbage. Some people use the grating blade on a food processor to do this, but I find that it’s easier to do with a chef’s knife.
Weigh the shredded cabbage, and add 2.5% salt by weight. Mix well.
If you don’t have a stand mixer, now is the time for muscle. Use your hands to scrunch the cabbage for about ten minutes, until it has released a fair amount of juice.
If you have a stand mixer, add the cabbage to the stand mixer bowl (you may have to do this in batches). Attach the dough hook and turn to speed 1. Stop every minute or two and mix with a spoon. Continue until the cabbage has release a fair amount of juice. This takes about 5 minutes for green cabbage, 10 for red.
Set your canning funnel on top of your jar and put the cabbage in the jar. Use the sauerkraut pounder to press it down as hard as possible. All the cabbage needs to be completely submerged under juice. Put a fermentation weight on top, and close with the fermentation lid.
Leave to ferment for 1-3 weeks. I like a one-week ferment personally, but this is entirely a matter of taste.
When sauerkraut is fermented to your liking, replace lid with regular lid and place in the fridge. Serve and enjoy!