Salt and cabbage make for one of the tastiest, most versatile fermented foods on the planet: sauerkraut!
- 1 head cabbage (about 3lbs)
- 28 grams salt (about 3 tablespoons)
- Core and thinly slice cabbage. (Note: you can include the core, you'll just want to slice it into super small pieces, as it's very dense.)
- Put cabbage into a large, sturdy bowl or pot. Add salt and toss together.
- Bash the cabbage for about ten minutes, or until enough liquid from the cabbage is released to cover it. You really can go wild here and will need to smash the cabbage pretty hard. This is a great way to get out any pent-up frustration or to tire out an energized kid.
- Pack cabbage tightly into a large mason jar or crock and pour its liquid overtop. (If there isn't quite enough to cover cabbage in brine, add a salt brine with a ratio of 2tbsp sea salt to 34oz water.) Make sure cabbage is submerged by 1cm brine.
- Add fermentation weights (or a clean plastic bag loosely full of water) to the top of cabbage, weighing it down evenly.
- Clean the rim of the jar or crock to remove any excess cabbage, and cover with seal/lid. (If using a screw-top mason jar, very loosely screw on lid.)
- Leave to ferment at room temp. Wait at least two weeks before tasting, then try every few days until you reach your preferred tang and crunch. (This can take up to six weeks, depending on the temperature of your home.)
- Transfer to clean jars and store in the fridge. Enjoy!