How to Make Sauerkraut (and what to do if it gets moldy)
Sauerkraut is one of the most popular fermented foods with several health benefits. It is easy to make yourself!
YOU NEED
cabbage
kosher/pickling/sea salt (not iodized)
INSTRUCTIONS
1. Cut cabbage head in half, removing the core.
2. Slice into thin, 1/8-inch shreds (by hand or with a mandolin slicer). Put cabbage shreds into a large bowl.
3. Add ~2 tsp salt for every pound of cabbage.
4. Mix and mash the cabbage for a few minutes until it begins to juice.
5. Fill very clean jars (or a crock) 2/3 full with the juiced cabbage. Pack down until all cabbage is submerged in juice (if you need more liquid, add 2 tsp salt in 1/2 cup water).
OPTIONAL: Set a smaller jar or weight on top of the cabbage to keep it submerged.
6. Cover with cloth or lightly-tightened lid.* Store in a dark place at room temperature.
If you see mold growing around the top, the cabbage was not completely submerged (you can skim off green/gray mold, but if it is pink/black, smelly, or slimy, discard the kraut).
7. Let the kraut ferment for a few days to a few weeks until you like the taste (it gets tangier the longer it ferments).
8. Store in the refrigerator for a few months (where it will continue to ferment, but more slowly).
Enjoy the probiotic kraut on salads, bowls, or in cooked dishes!
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