Sauerkraut

• Remove the outer leaves of the cabbage if they appear wilted or sad, but save them—they’ll be used later to help keep your ferment submerged in liquid, which is very important.
• Slice and chop the cabbage as finely as possible, into bite-sized pieces. Weigh the cabbage to apply the 2% salt rule. For 400g of cabbage, you’ll need 8g of salt.
• Transfer the chopped cabbage and salt into a large bowl and massage thoroughly. The cabbage should begin releasing its liquid. You can also use the bottom of a mason jar to press down and help release more liquid.
• Carefully pack the salted cabbage into your jar, pressing it down firmly with your fingertips to ensure there’s some room left at the top. Pour water over the cabbage until it is just submerged. Use the reserved cabbage leaves to form a “plug” that keeps all the cabbage below the liquid. Some prefer to close the jar, but we recommend leaving it slightly open. Be sure to date your jar.
• Leave the sauerkraut to ferment for 3-5 days before tasting. Check every few days to ensure the cabbage stays submerged in the liquid. If the top layer, exposed to air, starts to spoil, simply scrape it off—the cabbage below should still be perfectly fine to eat.

Note:

• Time and temperature are key to fermentation. The longer it ferments, the stronger and more acidic the flavour. Warmer temperatures will speed up the fermentation process. Typically, sauerkraut is ready within 1-2 weeks at room temperature.