preservation · Best in fall
Fermented Sauerkraut
Shredded cabbage fermented with nothing but salt. No vinegar, no heat, no canning — just time and the natural bacteria already on the leaves. Tangy, crunchy, and alive with probiotics. The simplest ferment you can make and the one that demystifies the whole process.
Ingredients
🌱 From Your Homestead
- green cabbage (1 medium head, about 2 lbs)
- caraway seeds (1 tsp, optional)
🛒 From the Store
- non-iodized salt (1 tbsp)
- wide-mouth quart mason jar
- small zip bag for weight
How to Make It
- Gather your ingredients: green cabbage (1 medium head, about 2 lbs), caraway seeds (1 tsp, optional), non-iodized salt (1 tbsp), wide-mouth quart mason jar, small zip bag for weight.
- Prep your homestead ingredients — wash, chop, and measure: green cabbage (1 medium head, about 2 lbs), caraway seeds (1 tsp, optional).
- The key is keeping the cabbage submerged below the brine at all times — use a zip bag filled with brine as your weight. Any cabbage above the liquid is exposed to air and will mold; below the brine, it ferments safely.
- Cook for approximately 20 min + 1–4 weeks ferment. Adjust to taste and serve 16 portions.
- Plate, enjoy, and share with your household!
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