Timeframe: 1 week

Special Equipment:

  • 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

Process:

  1. Chop or grate cabbage.
  2. Layer into the jar, sprinkling in layers of salt.
  3. Pack it down hard to force the water out of the cabbage.
  4. Insert plasticware lid to hold down the cabbage.
  5. Wait a few hours for the cabbage juices to come out.
  6. 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.
  7. Cover LOOSELY (gas needs to escape) or with a fermenter lid and leave for a week.
  8. Chill and enjoy.  Keeps for ages in the fridge.