- Slice a head of cabbage and wash it thoroughly in a big bowl.
- Drain the clean cabbage and sprinkle a tablespoon of salt over the cabbage and let it sit for about 10 to 15 minutes.
- After that, massage the cabbage so the salt is distributed evenly. The salt will extract the moisture from the cabbage.
- Transfer the cabbage and the water from the bowl into a jar and cover the jar with a piece of cloth to stop foreign objects from falling into the jar.
- Don’t seal the jar now because the cabbage would release bubbles as part of the fermentation process. Leave the jar on the counter for at least 7 days. After 7 days, try some cabbage and if you like the way it taste, you can seal the jar and keep it in the fridge.
- You can use any type of cabbage and it will work. Napa cabbage, purple cabbage, chinese cabbage. I usually buy whatever cabbage which is not wrapped in plastic.
- You can slice the cabbage any way you want. I generally prefer to slice mine as thinly as possible.
- Feel free to flavor your sauerkraut any way you like. Put the bay leaf, garlic or any other seasoning in the jar. The possibility is endless.
- When you wash the cabbage, I usually put the wilted outer leaves in the compost pile and save the leaf right under the outer leaves. I would fold the leaf to ensure that all the other chopped leaves are submerged in the brine. Make sure that all the cabbage is submerged or it will become moldy.
- Sauerkraut will ferment faster when you leave it on the counter and it will still ferment if you leave it in the fridge but at a slower pace.
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