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Sauerkraut

20 min + 1–4 weeks
fermented preserves vegan

Ingredients

  • — 1/2 head cabbage, finely shredded
  • — 3 cloves garlic, diced
  • — 1 tsp caraway seeds
  • — Salt at 3% of cabbage weight (roughly 15–20g per 500g cabbage)
  • — 3% brine for topping up if needed: 30g salt dissolved in 970g water

Instructions

  1. 1

    Sanitize your jar, lid, airlock, and any utensils thoroughly — rinse with boiling water or use a no-rinse sanitizer.

  2. 2

    Weigh the shredded cabbage. Measure out 3% of that weight in non-iodized salt.

  3. 3

    Combine cabbage, garlic, caraway, and salt in a large bowl. Massage and squeeze firmly for 5–10 minutes until the cabbage releases enough liquid to form a brine.

  4. 4

    Pack the cabbage tightly into the sanitized jar, pressing down firmly after each handful so the liquid rises above the cabbage. Leave an inch of headspace.

  5. 5

    If the cabbage isn't fully submerged after packing, top up with 3% brine (30g salt per 970g water) until covered.

  6. 6

    Fit the jar with an airlock. Ferment at room temperature (65–75°F) away from direct sunlight.

  7. 7

    Taste starting at 1 week. It'll be lightly tangy; 2–4 weeks gives a deeper sour flavor. Refrigerate when it tastes right.

Notes