:COUNTER.half
2 Percent

:INFO
How Lacto-Fermentation Works
Salt draws water out of the cabbage through osmosis, creating a brine. Beneficial lactobacillus bacteria that live on the cabbage surface thrive in this salty, anaerobic environment and outcompete harmful bacteria. No starter culture is needed. The cabbage does it all on its own.


:PATH
Shred and Salt
Remove outer leaves and core one medium head of cabbage (about 1 kg).
|
:INFO
Shred and Salt
Remove outer leaves and core one medium head of cabbage (about 1 kg). Shred finely with a knife or mandoline. Weigh the shredded cabbage, calculate 2 percent of that weight in non-iodized salt, and sprinkle it over the cabbage. Massage and squeeze firmly


:PATH
Pack the Jar
Pack the cabbage tightly into a clean wide-mouth jar, pressing down hard so the
|
:INFO
Pack the Jar
Pack the cabbage tightly into a clean wide-mouth jar, pressing down hard so the brine rises above the cabbage. Leave 2 to 3 cm of headspace. Tuck a reserved outer leaf over the top to keep shreds submerged, then weight it down with a small zip-lock bag


:PATH
Ferment and Taste
Cover loosely to allow gas to escape and leave at room temperature (18 to 22 C)
|
:INFO
Ferment and Taste
Cover loosely to allow gas to escape and leave at room temperature (18 to 22 C) for 5 to 7 days minimum. Taste after day 5. For a more sour kraut, continue fermenting up to 3 to 4 weeks. Once it tastes right, seal the jar and refrigerate.


:NOTE
Keep It Submerged
The single most important rule in sauerkraut is to keep the cabbage below the brine at all times. Exposed cabbage will develop kahm yeast (harmless but musty) or mold (not harmless). Check daily for the first few days and push it back down as needed.


:QUOTE [quotetype:personal]
You are not adding anything foreign to the cabbage. You are just creating the right conditions for what is already there to do its work.