State Bird Sauerkraut
Because the amount of salt affects the flavor of the sauerkraut and the pace of fermentation, we like to be as precise as possible, basing our measurement on the weight of the prepared cabbage. This also gives you the ability to be flexible and use whatever amount of cabbage you have. Our preferred ratio is 2 percent salt by weight.
Sauerkraut
Special Equipment
Digital kitchen scale
Clean 1 to 1.5 gallon fermenting crock with stone weights, or a clean 1 to 1.5 gallon glass jar and a 1-gallon resealable bag
Ingredients
5 pounds of green cabbage, quartered, cored and cut into 1/8” slices
Kosher salt
Instructions
Weigh the prepared cabbage; 2 percent of this weight is the amount of salt you’ll need. You’ll probably have about 1.8 kilograms cabbage, which requires about 36 grams salt.
Combine the cabbage and salt in a very large mixing bowl. Mix very well with your hands, spending 8 to 10 minutes firmly scrunching, squeezing, and rubbing the mixture together until the cabbage is limp and has started to release its liquid. Loosely cover and let sit at room temperature, scrunching and squeezing again a few times, for 24 hours.
The next day, transfer the cabbage mixture, a handful at a time, to the crock or jar, using your fist to firmly press the mixture after each addition. Pour in any liquid left behind in the bowl. There should be enough liquid to submerge the cabbage. Add the weight; the cabbage should be completely submerged. (If it isn’t, combine 2 cups of water and 30 grams of salt. Stir until the salt dissolves and then gradually add to the crock as needed.) Press down firmly, cover and seal.
Keep the container in place that’s approximately 65°F and away from direct sunlight. Ferment for at least 3 weeks or up to 6 weeks, checking every week to assess the progress. Re-weight the sauerkraut, re-cover the crock or jar, and continue to ferment to your liking.
Transfer to clean, airtight containers, add enough of the liquid to cover, and store in the fridge for up to 3 months.
