Classic Sauerkraut Instructions

1. Cut the cabbage into quarters, remove the core and shred or finely chop cabbage with a knife or use a food processor.
2. Add shredded cabbage to a large bowl and sprinkle with kosher salt, gently stir and set aside for 30 minutes or up to 2 hours. The cabbage will “sweat” and create a brine. If adding in a fruit or vegetable (chopped apple, beets, jalapeño, or ginger), do so here with the cabbage.
3. While the cabbage is creating the brine, prepare the jars. A variety of canning jars (10 ounce to 32 ounce) can be used, make sure they are clean and dry.
4. Check the cabbage to see how much brine has been produced. Add the water to the cabbage and start squeezing the cabbage/vegetables with your hands to release more juices.
5. If the cabbage does not release enough liquid, additional brine needs to the added. There needs to be enough liquid to cover the cabbage in each jar. TIP —> to make a brine simple combine water and pickling salt in a ratio of 1 cup water to 1 teaspoon pickling salt.
6. Pack the cabbage and any other additional flavorings/ingredients (see flavor combos below) tightly into a clean jar. With a spoon or clean hand, push down the cabbage so it’s very compacted at the bottom of the jar. The brine should fill to the top.  If there is not enough brine to cover the cabbage, add more of your own (mentioned above).  Leave about 1 inch of room at the top of the jar. TIP —> Use a clean marble or stone placed on top of the cabbage once it’s pushed down in the jar to help it stay compact while fermenting.  Cover tightly with the lid and leave the jars to ferment on the counter or in a warmer spot in the kitchen.
7. For the first few days, “burb” the jars by opening the lid(s) each day and letting out any pressure. Make sure to press the cabbage down to keep it submerged in the brine. Add more brine if needed.
8. If any discolored cabbage appears at the top, remove and discard it. If the water level gets too low, add more brine to cover the cabbage. The cabbage mixture must be submerged completely in brine to ferment safely.  The sauerkraut is ready when it has a nice crunch, slightly soft texture and tangy flavor.
9. Taste sauerkraut every few days. After 7  to 10 days the sauerkraut  should be fermented enough to start consuming. Ferment longer for a more tangy and soft kraut. Keep the jar(s) in the fridge for up to 2 months.

Flavor combos – Prepare as classic sauerkraut, except add the fruit and/or vegetables with the cabbage mix.  Choose one of the following combos below.

• 1 cup sliced radish and 1 sliced jalapeño
• 1 peeled and sliced beet with 1 Tablespoon grated ginger (pairs well with the red cabbage)
• 1 sliced apple and 1 Tablespoon caraway seeds (pairs well with the green cabbage)

Stovetop Directions (skip the fermenting)

1. In a medium saucepan, heat the olive oil over medium heat. Add sliced red onion and sauté until fragrant or about 2 minutes. Add shredded red cabbage, vinegar, water, caraway seeds, salt and pepper.
2. Cover and cook on low to medium stirring occasionally, until onion and cabbage are tender or about 30 to 35 minutes. Remove and let cool. Place in a canning jar and seal tightly. Store in the refrigerator for 1 to 2 weeks.