This is a simple recipe for cabbage sauerkraut which you could use with a range of additional or new ingredients. One common on is cabbage and carrot.

For 1 kg of sauerkraut.

Preparation time: 30 minutes
Fermentation time: 5-7 days or longer for taste.
Ingredients:
1000 g green cabbage
5 g (0.5%) Himalayan or Celtic sea salt

Equipment:
Large cutting board
Sharp knife
Grater
Large mixing bowl (non-reactive, e.g., stainless steel or ceramic)
Kitchen scales
Grater
Airtight fermentation vessel, e.g. a large jar with airlock lid and a burping schedule
Smaller jar or fermentation weight (to keep cabbage submerged)
Instructions:

Prepare the Cabbage: Remove any bruised or damaged outer leaves from the cabbage. Save one or two of the clean, intact outer leaves for later.
Grate the cabbage and add 1 kg of it to a bowl with 5 g of salt. Then massage the cabbage by squeezing it firmly to bring out the water. Do this for about 5-10 minutes until there is enough water to have this reach the top of the jar you put it in. This is needed to enable it to ferment properly.
Place the shredded cabbage in your large mixing bowl.

Cleanliness is Key: Ensure all your equipment is thoroughly cleaned to prevent unwanted pathogenic bacteria.
Pack the fermentation jarl: Take handfuls of the massaged cabbage and pack them tightly into your clean fermentation jar. Press down firmly on each layer of cabbage with your fist or a pounder to eliminate air pockets and ensure the cabbage is submerged in the brine. Continue packing until all the cabbage is in the jar, ensuring it is all submerge the cabbage. Pour any remaining brine from the mixing bowl over the packed cabbage. The goal is to have all the cabbage completely submerged under the brine. If there isn’t enough liquid to cover the cabbage, you can add a little more spring water. However, with proper massaging, this is rarely needed for a batch this size. This is critical for preventing mould.

Optionally: Take one of the saved outer cabbage leaves and fold it to fit on top of the packed cabbage. This acts as a barrier to keep smaller pieces from floating to the surface.

Place a fermentation weight or a smaller, clean jar (that fits inside the neck of your fermentation vessel) on top of the cabbage leaf to keep everything submerged under a weight if needed. This is critical for preventing mould.

Ferment:
If using a standard canning jar, simply put on the lid loosely or burp it every day to release the gases from fermentation. Place the fermentation vessel in a cool, dark place, ideally between 18-24°C (65-75°F). Avoid direct sunlight.

During Fermentation:
You may see bubbles forming, which indicates active fermentation.
If using a standard lid, “burp” the jar daily for the first week or so by briefly opening the lid to release built-up gas.

Taste and Store:
Begin tasting the sauerkraut after 7 days. The fermentation time will vary based on temperature and your personal preference for tanginess and texture. When it reaches your desired flavour and sourness, move the sauerkraut to the refrigerator. This will significantly slow down the fermentation process. Sauerkraut can last for several months in the refrigerator.

Tips for Success, experiment: Fermentation is an art! Don’t be afraid to let it go longer for a more intense flavour.