載入中...
ID: 32cdd36c...
An incredibly simple two-ingredient fermented cabbage recipe that results in a crunchy, tangy, and probiotic-rich condiment. This low-effort ferment is the perfect accompaniment for sausages, sandwiches, and meat dishes.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
Slice the cabbage thinly and weigh the total amount. → Add exactly 2% of the cabbage's weight in kosher salt. → Massage and squeeze the cabbage until it releases plenty of liquid. → Pack firmly into a jar, ensuring the cabbage stays submerged under the brine level. → Ferment at room temperature for 2-3 weeks, then refrigerate.
Slice the cabbage thinly and weigh the total amount. → Add exactly 2% of the cabbage's weight in kosher salt. → Massage and squeeze the cabbage until it releases plenty of liquid. → Pack firmly into a jar, ensuring the cabbage stays submerged under the brine level. → Ferment at room temperature for 2-3 weeks, then refrigerate.
An incredibly simple two-ingredient fermented cabbage recipe that results in a crunchy, tangy, and probiotic-rich condiment. This low-effort ferment is the perfect accompaniment for sausages, sandwiches, and meat dishes.
Cut the cabbage in half, then into quarters. Slice out the tough core from each quarter.
Thinly slice the cabbage into fine ribbons using a sharp knife.
Weigh the total amount of sliced cabbage in grams on a kitchen scale.
Calculate the salt needed by multiplying the cabbage weight by 0.02 (2%). Sprinkle the calculated amount of kosher salt over the sliced cabbage.
Toss, squeeze, and knead the cabbage vigorously for 2 to 5 minutes. You want to crush the cabbage to help it release its natural juices.
Use a scale for accuracy; 2% salt by weight is the gold standard for safety and texture in sauerkraut.
The cabbage must stay submerged under the liquid to prevent mold growth. If it rises, press it back down.
If you don't have an airlock lid, make sure to 'burp' the jar daily by opening it slightly to release built-up gases.
Homemade sauerkraut can last for months in the refrigerator as long as it remains submerged in its brine.
Please log in to join the conversation and earn XP!
Loading comments...