Optional – 1 chopped red onion and 1 chopped bell pepper for added flavor and nutrition
Instructions
Chop the cabbage into small pieces. Slice it into quarters first to make it easier.
In a large bowl, combine the chopped cabbage and salt, and mix well.
Let sit for 30 minutes to an hour to allow the salt to soften the cabbage.
Pound the cabbage, takes about 10 minutes to get it thoroughly mashed. You’ll know it’s ready when the cabbage is releasing juice.
Pack the cabbage into the jars as tightly as possible. I like to take a small handful and then using my fist or pounder to press it into the jar. Then add a little more, repeating those steps till the jar is full. Leave a little head room for your glass weight or an inverted shot glass.
Top your packed cabbage with a large cabbage leaf. Keep a couple of the large, clean outer leaves aside while you work on the kraut. Use a pair of kitchen shears and cut a circle big enough to fit over the cabbage in the jar. This acts as a sort of lid over the fermenting cabbage. This helps keep the cabbage from floating to the top and possible molding.
If your cabbage didn’t release enough water/brine to completely cover it once it’s packed in the jar, add saltwater. Simply dissolve about a teaspoon in one cup of water and add enough to cover the cabbage.
Let sit to ferment on your counter for at least 2-3 weeks. Depending on the temperature of your home, cabbage can take anywhere from one to 5(ish) weeks to ferment. The average time is about 2-3 weeks. The warmer it is, the faster it will ferment. The longer it sits, the tangier it gets.
Eat straight or add it to your hamburgers, hot dogs, sandwiches. Adds such nice tang and crunch!