You need fresh firm cabbage. Try your best to get organic. I have bought cabbage before that did not ferment well. When I added the salt it did not produce a drop of water. So getting a good cabbage, grown in good nutrient rich soil is key.
Cut the cabbage into thin slices. The thinner you slice, the easier it is for the salt to extract the water from the cabbage leaves.
Next, sprinkle salt over the cut up cabbage. Add 2% of the weight of the cabbage in salt. Usually this is about 1-2 tablespoons of salt. YOU CANNOT USE IODIZED SALT—FOR ANY FERMENTATION. Use Celtic Salt, Himalayan Salt, Kosher Salt, Sea Salt. It has to be natural salt.
Massage the cabbage. This helps break it down and it begins to release water—creating the brine needed for the fermentation. (Note: Make sure your hands are clean and take off all your jewelry during this process)
Cover the bowl for about an hour and let it rest.
Pack the cabbage into a squeaky clean mason jar. If you are nervous about fermenting, you can always boil your mason jars in hot water to make sure they are sterile.It is CRUCIAL that the cabbage is fully submerged in the brine to create an anaerobic environment—this basically means something happens where there is no air. If any cabbage is exposed to air, it can lead to mold or spoilage.
Once the cabbage is tightly packed into the mason jar, use the outer leaves that you removed from the cabbage to cover the kraut. The brine will rise to the top. Then add your fermenting weight on top of the out leaves. Then set the lid on the mason jar. Don’t screw it all the way. You can see my video to see how loose it is.
Leave your kraut on the counter to ferment. I usually ferment for 10-12 days. Some people let their kraut ferment for four weeks! Warm temperatures in your house can speed up the ferment. Cooler temps slow it down.
Store your jar in a cool, dark place, and check it daily to make sure the cabbage is submerged & doing well. As the cabbage ferments, you’ll notice bubbles forming and the cabbage turning a slightly translucent color. This is completely normal and a good sign that the fermentation is happening.
Notes
YOU CANNOT USE IODIZED SALT—FOR ANY FERMENTATION. Use Celtic Salt, Himalayan Salt, Kosher Salt, Sea Salt. It has to be natural salt.