Timeframe: 1 week
- One-gallon jar, preferably a fermenter
- Plasticware lid that can be folded through the mouth and expands approximately to width of jar
Ingredients (for 1 gallon):
- 5 pounds cabbage
- 3 tablespoons sea salt
- Boiled and cooled tap water
- Optional splash of Bubbies juice or other lactofermeted liquid
- Chop or grate cabbage.
- Layer into the jar, sprinkling in layers of salt.
- Pack it down hard to force the water out of the cabbage.
- Insert plasticware lid to hold down the cabbage.
- Wait a few hours for the cabbage juices to come out.
- Fill the jar to the rim with water. Otherwise, a mold bloom may happen on the surface of the water. The kraut is protected, however, so if you neglect to fill it to the rim and you get a bloom, just remove it as best you can and don’t worry.
- Cover LOOSELY (gas needs to escape) or with a fermenter lid and leave for a week.
- Chill and enjoy. Keeps for ages in the fridge.