• 1 fresh cabbage
• 2 tbs salt (not iodized table salt)
• Wide Mouth Mason Jar
• Pickle packer
• Pickle pipe
15 minutes prep
3-10 days ready to eat
• Discard outer leaves of cabbage and heart and dice
reamining cabbage into small cubes
• Place into a clean bowl and sprinkle over salt
• Mix and squeeze with clean hand until its well combined
approx 2 minutes. Then let it sit for 5-10 minutes while
it reduces in size
• Pack into mason jar tightly with the pickel packer, place
weight on top and screw on mason top with pickle pipe
• If liquid from the mixture does not cover it within a day
add some water so it is covered. This will keep the
mould from getting in
• Leave in cool room temperature (around 20C/68F
degrees) for between 3-10 days (depends on the
temp and how big your batch is).
• Store in fridge in airtight container
Make sure you use fresh cabbage. Older cabbage does not produce as much liquid
If you don't have a fermenting kit you can use the following:
instead of a mason jar any glass jar, instead of the pickle packer use the end of a rolling pin, instead of the weights any heavy nonporous object that will fit in the jar (I have used ceramic sauce dishes), instead of the pickle pipes cheesecloth secured over the mouth of the jar with an elastic band.
Masontop Fermenting Kit is the best options I have found It keeps the oxygen out and allows the carbon dioxide to escape.
This will keep in the fridge for around 2 months
Sauerkraut is a great probiotic and delicious with fried bacon strips!