the raw chef | Sauerkraut
Chef Homestudy
Sauerkraut
Cleanliness is the key f or a great batch of sauerkraut. Always use a glass jar that has been sanitised by
pouring in boiling water and leaving f or 1 minute.
3 large cabbages
3 tablespoons salt per pound (454g) of cabbage
1. Shred the cabbage with a mandoline or f ood processor. Then in a large bowl, mix the salt with the
shredded cabbage. Massage well with clean hands until the cabbage is completely wilted.
2. Pack the cabbage into the sterilised glass jar, pressing down each new layer as you go. When all the
cabbage is in, make sure it is completely covered by the salt water it gives of f .
3. Place a weight on the top of the cabbage. I like to use another sterilised glass jar f illed with water.
4. Cover the top of the glass jar with cling f ilm (plastic wrap) and then a towel, and tie into place. Do not
remove these covers until the sauerkraut is ready.
5. Place somewhere dark and warm f or 3 to 6 weeks. The amount of time needed will depend on
temperature. The warmer it is, the quicker it will f erment, but it should never be hot. A good guideline
is 4 weeks.
6. Remove f rom glass jar and rinse in cold water, then transf er to a sealed container in the f ridge, ready
to eat.
7. I've kept sauerkraut in the f ridge f or up to 6 weeks, and it's still been good.
Note
Those of you with a sauerkraut crock can use that instead of a glass jar.