Classic Lacto-Fermented Sauerkraut
→ 3 ingredients
→ No special equipment
→ Infinite probiotics supply
Here is how — and it takes 10 minutes of actual work...
You'll need:
- 1 medium cabbage head (~1 kg / 2 lbs)
- 1.5 tbsp non-iodized salt (sea salt or kosher — never use iodized table salt)
- Filtered or clean water
- Glass jar with lid (~1L / 1qt)
Steps:
- Finely chop the cabbage. Reserve one whole outer leaf.
- Pack the cabbage into the jar in layers, pressing firmly as you go (a wooden spatula works great here).
- About halfway through, add the salt.
- Keep packing until the jar is almost full. Tuck the reserved whole leaf over the top to keep everything submerged.
- Add water to the brim.
- Screw the lid on loosely so CO₂ can escape as fermentation kicks off.
- Leave at room temperature, away from direct sun. Press down daily to keep the cabbage under the brine.
- Taste from day 5. It's ready when it's tangy enough for you — usually 5–7 days. Seal tight and move to the fridge.
- Enjoy!
Signs it’s working well ✅
- Bubbles forming
- Tangy, sour smell
- Cloudy brine
Discard if ❌
- Pink or black mold
- Slimy texture
- Putrid (not sour) smell