Sauerkraut is way easier to make than most people think. It takes about 30 minutes to prepare and has to sit for 3-7 days. We prefer red cabbage, or a combo or red and green. When we were on the road, we made sauerkraut twice a week. It is amazing with Japanese Sweet potatoes!
Enough of the pre-recipe chit chat, on to how to make sauerkraut!
Cook: 3-7 days
- 1 large head of red or green cabbage
- 1 tablespoon salt
- 1 teaspoon fennel
- 1 cup cranberries
Cut the cabbage in half and remove 1-2 clean outer leaves.
Chop the head of cabbage finely (you can us a food processor as well).
With your hands, mix all the ingredients together let it sit for about 15 minutes
Squeeze firmly to release some of the juices from the veggies. Pack the mixture tightly into a glass jar (you may need to use 2), leaving a few inches of space from the top. You will find that there is about 1-2 inches of liquid above the cabbage now. This is good.
Find your favourite heavy rock (or anything clean and heavy that will fit in the jar) boil it in some water for 5 min and set it in the jar to weigh the cabbage down.
Seal the jar loosely with a plastic lid, or cover with a kitchen towel and a rubber band, and place in a warm spot in the kitchen for 3-7 days. If you are using a plastic lid, you can “burp” the kraut every couple of days by loosening the lid (this will release any built up gasses inside the jar). You know you have a good ferment when you see and hear bubbles within the sauerkraut. A good probiotic-rich sour kraut will have a fizzy taste to it, similar to champagne. Finished sauerkraut will keep in the fridge for several months.