Fermentation · Lacto-fermented

Homemade Sauerkraut in a Jar

Tangy, crunchy, gut-friendly sauerkraut made with just cabbage and salt. The cabbage makes its own brine and ferments naturally in a sealed jar.

Makes
1 jar
Fermentation
21 days
Time
30 min
Difficulty
Beginner
Style
Lacto-fermented
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Artisans Bottega recipe · The Artisans Bottega
Homemade Sauerkraut in a Jar
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Everything you need

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Ingredients for this batch
Tools
Italian Glass Preserving Jar FIDO with Hermetic Lid
Italian Glass Preserving Jar FIDO with Hermetic Lid — 1000 ml / 1 Unit Recipe requires 1 · Buying 1 × Italian Glass Preserving Jar FIDO with Hermetic Lid — 1000 ml / 1 Unit Holds about 1 kg of packed cabbage.
In stock $12.90

Method

5 steps

Method

  1. Shred. Remove the outer leaves and core, then finely shred the cabbage.
  2. Salt. Weigh the cabbage and add 2% salt (20 g per kg). Massage for 5–10 minutes until it's limp and sitting in its own liquid.
  3. Pack. Pack it tightly into the clean jar, pressing down hard so the brine rises above the cabbage. Leave 3 cm of space at the top.
  4. Weigh it down. Keep the cabbage under the brine with a folded cabbage leaf and a small zip-lock bag of brine on top.
  5. Ferment. Close the jar and leave at 18–22 °C, out of the sun. Open the clasp briefly once a day for the first week to let gas out.

Tip: Taste from day 7. Most people like it after 2–4 weeks. When it's right for you, move it to the fridge.

Make it your own

Everyone ferments a little differently. Use this recipe as a starting point and adjust it to suit your taste.

Add grated carrot, apple or juniper berries, or try red cabbage for a bright pink kraut. Write down what you changed so your next batch turns out just the way you like it.

Safety information

Weigh the salt. Too little can let bad bacteria grow. If you see fuzzy, coloured mould or it smells rotten rather than sour, throw it out.

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