Lacto Fermented Sauerkraut Recipe

Lacto Fermented Sauerkraut Recipe

This is a simple fermented foods starter recipe for lacto-fermented sauerkraut.  If you are just getting started with fermented foods, I always recommend starting with a basic but great tasting fermented sauerkraut.  You’ll realize how simple fermenting foods can be and continue with some more adventurous fermentation recipes.

Ingredients
1.  Small head of green or red cabbage
2.  1.5 tablespoons sea salt

Instructions
1.  Slice the cabbage into long thin pieces
2.  Combine the sliced cabbage and salt into the mixing bowl
3.  Using both hands massage the salt into the cabbage by squeezing the cabbage in your hands for 5-10 minutes
4.  The cabbage will start to become soft and the cabbage juice will start to extract
5.  Pack the cabbage firmly into the mason jar up to where the jar neck starts
6.  After the sauerkraut has fermented for a day it will be completely immersed under water.  This varies, as your sauerkraut batch may already be completely immersed before fermentation has started.
7.  To ensure the lacto-fermented sauerkraut does not form a mold layer on top of the ferment, place a glass fermentation weight on top of it to immerse it under the water
8.  Fill the air release half way with water
9.  Seal the mason jar and twist the air release into place to form an air tight seal.  The air release will let carbon dioxide escape and prevent oxygen and impurities from entering the fermentation jar.  This prevents the fermented sauerkraut from becoming soggy.  The end result is a crunchy lacto-fermented sauerkraut.
10.  Place the mason jar on your kitchen counter for 3 days
11.  After 3 days taste the lacto-fermented sauerkraut
12.  Re-seal and place the lacto-fermented sauerkraut on the counter to ferment for another day
13.  Taste the lacto-fermented sauerkraut on the 4th day
14.  If you are satisfied with the taste, place the batch in a mason jar with a bpa free lid and enjoy your homemade probiotics
15.  If you want to continue to let the batch ferment, re-seal and place the lacto-fermented sauerkraut on the counter for another day (continue as needed)