Basic sauerkraut recipe

As any interested reader will no doubt know, the basic recipe for home made sauerkraut is very simple as you need only two ingredients:

• Cabbage; and
• Salt

Aha! But it is not so simple! As many a blog post on the subject will testify, there is plenty of scope for things to go a bit wrong, even when making a simple sauerkraut recipe. "So" I hear you ask, "what is the method for making good sauerkraut?".

Well I'm glad you asked; I have found (through considerable trial and error) that there are three key factors to making decent sauerkraut:

1. The amount of salt used;
2. How you prep the cabbage and produce brine; and
3. How you store the sauerkraut.

Below is a basic recipe, which outlines the method I use to make sauerkraut, with details of how to best address the factors outlined above. By the way, I am not saying that this is definitive, simply that my best batches only came once I had started to follow this closely. I have also included links to short articles I have written which explain techniques and other issues in more detail.

When viewing other recipes on this blog, you will note that I list the ingredients used and post photos, but will refer back to this basic recipe for the method.

So, to make a basic sauerkraut you will need:

2 cabbages
1 tablespoon of decent sea salt (assuming 2 small cabbages weighing about 500 g each - see salt guide for more information on salt quantities)
a large bowl (preferably made from glass or ceramic)
a suitable jar (see container guide for more information)
a pair of clean hands

Steps:

1. First, take the outer leaves of the cabbage and set aside, we will use these later. Then cut in half and remove the cores - also set these aside as they are also useful later on.
2. Next shred the cabbage using a knife or food processor. It is best to shred it quite fine (no need to be obsessive about it though) as this will make it easier to make the brine later.
3. Once the cabbage is shredded, place in the bowl, add the salt and start crushing the cabbage until it goes soft and wet (this will take a few minutes).
4. After the cabbage has become quite wet, leave it for half an hour or so, and the salt will continue to extract more water, creating more brine. In the meantime this is a good time to sterilise your containers with boiling water and have them ready to place the cabbage into.
5. After the half hour start stuffing the jar with the cabbage. As you place the cabbage in, press down quite hard, which will eliminate air bubbles and you should also notice that enough brine will rise up and more or less cover the cabbage. Keep filling the jar until you get to about one inch from the top (don't worry, this doesn't need to be millimetric).
6. At this stage you should be able to press down on the top of the cabbage and the brine will cover it - we need to keep it that way (submerged) while it ferments. For this, use the cabbage leaves and cores you set aside at the beginning: wash them thoroughly, create a 'cap' with the leaves to put on top of the cabbage, and use the core (shaped as appropriate) to keep it pressed down when you shut the lid.

There, you should have a jar of soon to be sauerkraut ready to store. Store it at room temperature, preferably out of direct sunlight for about two weeks, then open and enjoy!