Fermented Cabbage (Sauerkraut)
Learn how to make fermented cabbage at home with this simple recipe. Perfectly tangy and packed with probiotics, it's a healthy and delicious side dish!
Equipment
- medium jar
Ingredients
- 1 white cabbage
- 1 carrot
- salt
- whole peppercorns
- bay leaves
Instructions
- Prepare the Vegetables:Finely slice the cabbage.Grate the carrot.
- Season:Add whole peppercorns, salt to taste, and bay leaves.
- Mix and Massage:Combine the ingredients in a large bowl.Massage the mixture with your hands until it releases its natural juices.
- Pack into a Jar:Transfer the mixture into a sterilized glass jar, pressing it down firmly to eliminate air pockets and submerge it in its juices.
- Allow Ventilation:Cover the jar with a breathable cloth or a lid that allows airflow (e.g., with a fermentation weight or a loose-fitting lid). This prevents pressure buildup while allowing the cabbage to ferment properly.Place a tray or plate under the jar to catch any liquid that may overflow during the fermentation process.
- Pierce the Mixture:Use a knife or skewer to release trapped air pockets in the jar 2-3 times every day, then press the mixture down once again to submerge into liquid.
- Observe the Fermentation:Initially, the liquid will look cloudy. Over time, it will become clear, which indicates the fermentation is complete. This typically takes about one week.
- Enjoy:Once ready, store your fermented cabbage in the refrigerator to stop the fermentation process. Serve as a side dish or incorporate it into your favorite recipes!