Sauerkraut (Lacto-fermented)

This recipe makes 1 quart.  You can make more or less depending on how much cabbage you have, just adjust the salt accordingly. 

½ medium cabbage (about 2 lbs.), thinly sliced or shredded
1 TBSP sea salt

*Optional additional ingredient for Garlic Sauerkraut
3 cloves garlic, crushed

*Optional additional ingredient for Caraway Seed Sauerkraut
1 TBSP caraway seeds

*Optional additional ingredients for Jalapeño Sauerkraut (you might need a little less cabbage here
½ jalapeño, seeded and minced
½ cup carrot, grated
¼ cup onion, minced
¼ cup daikon radish (or salad turnip or regular radish), minced

OR ADD ANY OTHER VEGGIE YOU WANT!  TRY GRATED CARROTS, RUTABAGA, HOT PEPPERS, GINGER, ONIONS, ETC.

Combine all ingredients into a large bowl and pound or massage using clean hands for 15 minutes with a potato masher or wooden pounder until juicy.  Pack into a quart jar leaving one to two inches empty to the top of jar.  There should be juices visible above the top of the cabbage in the jar.  If this is not the case, return to bowl and pound again or add brine to bring juices above cabbage using recipe below.  Put lids on, label, and leave out at room temperature for at least 3 days.***

***Make sure to check every day as they are fermenting because as the fermentation process progresses there will be pressure building up in the jar that you'll want to release!

At this point, you need to mature the sauerkraut.  You can start eating it right away but, generally sauerkraut takes longer than the other ferments made today to be really flavorful and fermented.  You can age it in the refrigerator or at room temperature.  At room temperature aging will take days or weeks and in the refrigerator it will take weeks or months.  Every sauerkraut is different, but generally you’re looking for tanginess, sour taste, and a softened texture.

Sauerkraut also has a tendency to lose moisture over time.  This is something you need to be aware of.  Using the brine recipe of 3 tablespoons salt to 1 quart of water to keep the liquid above the cabbage at all times ensures that you will be eating this sauerkraut for many months to come.