Make your own smallbatch fermented probiotic sauerkraut! Enjoy Time

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Sterilize a wide-mouthed 1-quart (or 1-liter jar) and a quarter-pint (125 milliliters) jar. Cut the cabbage in half and remove the core. Finely shred the cabbage. Place the cabbage in a large bowl and sprinkle the salt on top. Using clean hands, knead in the salt, squeezing firmly to help release the liquid from the cabbage.

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Cover the mouth of the mason jar with a cloth and secure it with a rubber band or twine. This allows air to flow in and out of the jar, but prevents dust or insects from getting into the jar. Press the cabbage every few hours. Over the next 24 hours, press down on the cabbage every so often with the jelly jar.

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Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1-4 weeks. After it's done fermenting, store the sauerkraut in the refrigerator. Start with a head of cabbage. Before you do anything to it, weigh it.

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Press cabbage down firmly in the jar, so that liquid bubbles up over the surface of the jar. Loosely cap the jar and place it in a cool, dark spot. Check every other day, removing any bloom and pressing cabbage down if it has floated above the liquid (be warned, it will be a bit stinky. That's normal). After two weeks, taste the sauerkraut.

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Store at 70-75ºF while fermenting. At temperatures between 70-75ºF, sauerkraut will be fully fermented in about 1-2 weeks; at 60-65ºF fermentation may take 2-3 weeks. Temperatures lower than 60ºF sauerkraut may not ferment. Above 75ºF sauerkraut may become soft. Small-batch kraut ferments quickly so check it daily.

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In a large saucepan, combine the garlic, cumin seeds, celery seeds, black pepper, sea salt, and filtered water. Heat over medium heat until the water just begins to simmer, whisking occasionally to help dissolve the salt. Remove from heat and allow to cool to room temperature. Peel the outer leaves of the cabbage and rinse well with a veggie wash.

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Remove the outermost 2 or 3 leaves of the cabbage; discard. Remove the next 2 or 3 leaves, trying your best to leave them intact (some tearing is fine). With a paring knife, cut out the thickest part of the rib in the center of the leaves and discard. You'll use these leaves to form a cap over the shredded kraut.

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Mix the cabbage with a little salt and let it sit until the cabbage begins to release its juice. If you intend to flavor your sauerkraut, you can add herbs and spices when you add salt. Pack the cabbage in the jar or crock tightly. The juices should flow freely, with enough to submerge the cabbage.

Make your own smallbatch fermented probiotic sauerkraut! Enjoy Time

A small batch of sauerkraut is easier to manage and does not create a huge mess in your kitchen. Other than that, there is not much to it. Smaller batches are prepared the same way as you would prepare a big batch of sauerkraut. All you have to keep in mind is to use the right amount of salt and cabbage. Miro Stefanov hosts a YouTube channel.

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How to Make the Best Sauerkraut. You can print this recipe from the recipe card below. Ingredients: 1/2 of a small to medium head of cabbage. 1 1/2 tablespoons sea salt. You'll need a clean cutting board, knife or box grater, mixing bowl, wide-mouth mason jar, cheesecloth or other cloth, and lid for your jar.

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Instructions. On the stove top, dissolve 1 Tbsp of salt into 2 cups of water. Slice the cabbage thinly and place in a non-reactive bowl (like glass). Massage the salt into the cabbage, bruising the leaves. Pack the cabbage into a sterilized quart-sized wide-mouth mason jar and add the brine.

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Instructions. In a large bowl, combine the cabbage, carrots, and garlic (if using). Sprinkle on the sea salt. Using clean hands, massage the vegetables for 2-15 minutes, or until the vegetables are shiny and soft, and there is a decent amount of liquid in the bottom of the bowl.

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Finely shred the cabbage and any other vegetables. Place the vegetables in a large bowl in layers while sprinkling a little salt. Sprinkle with 1 ½ tablespoons of salt, mix, pound, and massage the cabbage by hand. Cover and let it sit for 15 minutes; this allows the salt to draw the fluid out of the vegetables.

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For our small batch of sauerkraut (which fits in a 1.5L glass mason jar), we used: 1 large head of green cabbage (Roughly 2kg or 4.5lbs of cabbage) 40 grams of salt ; 1 shredded carrot - to add some color to the sauerkraut; If you are using a larger 1 gallon or even 5 gallon stone crock you'll need to use more cabbage. For a 1 gallon stone.

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Add to a large bowl. Add in kosher salt and mix to incorporate. Using your favorite wooden spoon, press down into the bowl to break down the cabbage. With repetition, the cabbage will begin to release moisture. Take cabbage and press into a quart size mason jar. Between spoonfuls, you can add desired spices.

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Sharpen your knives before getting started or use a good, serrated bread knife. The warmer the environment, the faster the sauerkraut will progress. Find a corner of your home that stays between 60° and 70°. This means that you might need to stash your sauerkraut in a closet or near a window. Check the sauerkraut every other day.