‘Kraut About It: Easy Sauerkraut Fermentation for Beginners

Ready time: 28 days

Sauerkraut is one of the easiest ferments to start with: just cabbage, salt, a Mason jar, and time, resulting in a probiotic-rich food that supports digestion.

Ingredients:

• 1 head Napa cabbage
• 1/4 cup sea salt
• 1 tbsp caraway seeds
• A large wide-mouth Mason jar (about 1.5L)
• A small jelly jar (as a weight)
• A fermentation lid or airlock, and a reCAP POUR lid for serving and storage

How to make it:

1. Quarter and shred the cabbage.
2. Toss the shredded cabbage with the sea salt and caraway seeds in a large bowl.
3. Massage the mixture with clean hands for 5 to 10 minutes until it softens and releases liquid.
4. Pack the cabbage and its liquid into the Mason jar.
5. Add a little water if needed so the cabbage is fully submerged.
6. Weigh it down with the small jelly jar.
7. Seal with the fermentation airlock and let sit at room temperature about 28 days.
8. Refrigerate once fermentation is complete.

Beginner tips: Always use clean hands and tools, keep the cabbage fully submerged, store in a cool dark place, and avoid cooking sauerkraut after fermenting since heat destroys the probiotics: add it to warm foods just before serving instead.

Serve it beyond sandwiches: Salads, scrambled eggs, grain bowls, wraps, mashed potatoes, or soup toppings.