White cabbage, carrot and 2.25% salt—that is all classic sauerkraut needs. The key is accurate weighing, vigorous massaging and patient fermentation.
- Active
- 25 min.
- Fermentation
- 3–6 weeks
- Salt
- 2.25%
STEP BY STEP
Its own liquid is enough.
Slice finely
Remove the outer cabbage leaves and set one clean leaf aside. Slice the cabbage finely, grate the carrot coarsely and weigh them together accurately.
Salt and massage
Add 16 g salt and the optional spices. Massage firmly for 8–10 minutes until the cabbage softens and plenty of liquid collects in the bowl.
Pack and compress
Add the cabbage to the jar in batches and tamp every layer firmly to remove air pockets. Cover with a piece of the reserved cabbage leaf.
Weigh it down
Add the weight. The released brine must cover the cabbage completely; leave 3–4 cm headspace. If there is not enough liquid after 24 hours, top up with freshly mixed 2.25% brine.
Let it mature patiently
Ferment for about 3–4 weeks at 20–22 °C. At a cooler 16–18 °C it can take 5–6 weeks. Taste weekly and refrigerate when the acidity suits you.
SIGNS IT IS READY
Time builds the flavour.
The first few days are often especially active. The bubbling then settles while the flavour and acidity continue to develop.
- The brine becomes slightly cloudy and bubbles rise.
- The cabbage smells clean and tangy rather than raw.
- The cabbage is tender enough to eat but still has structure.
SAFETY
Nothing should rise above the brine.
The cabbage must remain below the brine throughout fermentation. Discard everything if you see fuzzy or coloured mould, notice a rotten smell or the cabbage becomes slimy and breaks down. Refrigerate after fermentation.
Salt, temperature and timing follow the principles of the National Center for Home Food Preservation; the quantity here is scaled to a 946 ml jar and is intended only for refrigerated storage.
