Sauerkraut
Think you don’t like sauerkraut? You probably just haven’t had the good stuff. Homemade sauerkraut is crisp, bright, and deeply flavorful—and surprisingly simple. With just cabbage, salt, and a little patience, you can transform a humble vegetable into something lively and probiotic-rich. Bonus: it’s endlessly customizable.
Instructions
- All you need is cabbage and salt, though additions like carrots, garlic, peppercorns, horseradish root, radishes, apples, or caraway seeds can add personality.
- Start with a firm head of green cabbage. Remove the outer leaves and set aside. Slice the cabbage thinly (a mandolin helps—if you dare), discarding the tough core.
- Place the cabbage (and any add-ins) in a bowl and weigh it, subtracting the bowl’s weight. Add 1.5–2% of that weight in non-iodized salt (sea, kosher, or Himalayan pink).
- Let sit a few minutes, then massage with clean hands until the cabbage releases enough liquid to form a brine—this may take up to 10 minutes. Pack tightly into a sterilized jar, pressing out air pockets, and pour any remaining brine over the top.
- Fold a reserved cabbage leaf over the surface to keep everything submerged. If needed, add extra brine (2 tablespoons salt per quart of non-chlorinated water).
- Cover with an airlock lid, or a canning lid set loosely. Ferment at room temperature (70–75°), out of direct sunlight, for 5 to 7 days.
- Keep everything submerged—anything exposed to air can mold. You’ll see bubbles as it ferments; start tasting around day five. When it’s pleasantly tangy, refrigerate to slow the process.