Easy Mason Jar sauerkraut
ingredients
- 300 grams of Green Cabbage
- 10 Unrefined sea salt
- 100 grams of filtered water
- Caraway Seeds
instructions
- Wash your fermentation equipment (jar, weight and lid)
- Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.*
- Add chopped cabbage into the bowl on your scale until the scale reads 300 grams.
- Remove the bowl of cabbage from the scale and set aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out 10 grams of salt.
- Add the 10 grams of salt into the bowl with the cabbage, and mix with your clean hands until the cabbage becomes wet. This usually takes about 5 minutes.
- Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 100 grams of filtered water to your mason jar.
- Add the 100 grams of water into the bowl with the cabbage and salt. Add the caraway seeds (optional). Mix everything well.
- Starting with the liquid, add the entire contents of the bowl into your mason jar, and pack everything down using a tamper, wooden spoon, or your hand.
- Place your glass fermentation weight in the jar, making sure to submerge the cabbage pieces and weight fully into the liquid. If you dont have quite enough liquid, place your glass fermentation weight in the jar and submerge as much a possible. Over the next 12 hours, the cabbage should release more liquid and you can press down your fermentation weight below the brine.
- Secure the standard mason jar lid to the mason jar.
- Ferment for at least 21 days.
