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Join Brad Leone in the Bon Appétit Test Kitchen to learn the 'marginally scientific' art of making sauerkraut. This classic fermented recipe uses a simple ratio of salt and cabbage to create a crunchy, tangy, and probiotic-rich staple that pairs perfectly with hot dogs and sausages.
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Core and thinly slice the green cabbage. → Massage cabbage with kosher salt (10g per lb) until it releases its juices. → Mix in mustard seeds, caraway seeds, and garlic. → Pack tightly into a jar, ensuring the cabbage stays submerged in the brine. → Ferment at room temperature for 2 weeks before eating or refrigerating.
Core and thinly slice the green cabbage. → Massage cabbage with kosher salt (10g per lb) until it releases its juices. → Mix in mustard seeds, caraway seeds, and garlic. → Pack tightly into a jar, ensuring the cabbage stays submerged in the brine. → Ferment at room temperature for 2 weeks before eating or refrigerating.
Join Brad Leone in the Bon Appétit Test Kitchen to learn the 'marginally scientific' art of making sauerkraut. This classic fermented recipe uses a simple ratio of salt and cabbage to create a crunchy, tangy, and probiotic-rich staple that pairs perfectly with hot dogs and sausages.
Prepare the cabbage by slicing it in half and removing the core with a triangular cut.
Slice the cabbage halves into thin, uniform strips.
Calculate the salt ratio: use exactly 10g of kosher salt for every 1 lb of cabbage (e.g., 60g salt for 6 lbs of cabbage).
Place the sliced cabbage in a large bowl and sprinkle on a portion of the salt.
Begin massaging the cabbage vigorously with your hands and fists to break down the cells and release moisture.
The 10g salt to 1 lb cabbage ratio is critical for proper fermentation and safety.
If you don't have enough natural brine to cover the cabbage, you can top it off with a 2% salt brine solution.
If you don't have an airlock, you can use a regular lid but must 'burp' it daily to release CO2 buildup.
The temperature of your environment affects fermentation speed; warmer rooms ferment faster.
Keep the jar on a tray or plate to catch any brine that may overflow during active fermentation.
Once the sauerkraut reaches your desired sourness, move it to the refrigerator to slow down the fermentation process.
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