When Life Gives You Cabbage… Make Sauerkraut
Photo credit: Katheryn Moran Photography
Fermented foods are full of beneficial probiotics that support the immune system, aid digestion and detoxify the body.
Take your tailgate party to the next level with homemade sauerkraut. It’s simpler than you think, and adds a pleasantly tangy crunch to your beer brats. Showcase the best the region has to offer by starting with cabbage from Carpinito Brothers Farm in Kent, WA or Richter Family Farm in Puyallup, WA and follow our steps to get started on your first batch of homemade kraut.
What You’ll Need:
- 1 medium head green cabbage (~ 3 lbs)
- 1-1/2 Tbsp kosher salt
- A 2-quart wide-mouth mason jar (or two 1-quart mason jars)
- Cloth (for covering jar)
- Stones or marbles (to use as a weight)
- Rubber band
1. Slice cabbage
Cut into quarters and trim out the core. Cut each quarter in half to make 8 wedges. Chop each wedge crosswise to make very thin ribbons.
2. Massage salt into cabbage
In a large mixing bowl, add salt and sliced cabbage. Massage with hands until cabbage is limp (5-10 minutes).
3. Pack cabbage into jar
Tightly pack cabbage into jar(s) including the liquid that was released in step 2. Use a weight to weigh down cabbage so it’s submerged in its liquid.
4. Cover jar
Cover with a cloth and secure with a rubber band. Press cabbage every few hours so it remains submerged.
Allow to ferment in cool room away from direct sunlight for 3-10 days. Fermented cabbage will keep for at least 2 months or longer in the refrigerator.