Sauerkraut in a Jar

Equipment

• Kitchen scale
• Large nonreactive bowl
• Two sterilized 1-quart wide-mouth jars
• Fermentation weights and vented lids
• Food-safe pH meter

Instructions

1. 1

   Wash the cabbage under cool running water, remove damaged outer leaves and cores, and shred it about 1/16 inch thick. Weigh 5 pounds after trimming.

   ⏱ 15 min

2. 2

   Mix the cabbage thoroughly with 3 1/2 tablespoons canning or pickling salt. Squeeze and pound with clean hands until the cabbage releases enough juice to look wet and limp.

   ⏱ 10 min

3. 3

   Pack the cabbage and all released liquid tightly into the sterilized jars, removing air pockets and leaving at least 2 inches of headspace. Divide the salt and cabbage evenly between the jars.

   ⏱ 5 min

4. 4

   Add a fermentation weight to each jar. The cabbage must remain completely submerged. If its own juice does not cover it, dissolve 1 1/2 tablespoons pickling salt in 1 quart boiled and cooled water and add only enough brine to cover by 1 inch.

   ⏱ 5 min

5. 5

   Fit vented lids and ferment in a dark place at 70 to 75 F. Check daily that the cabbage stays submerged and that gas can escape. Fermentation usually takes 3 to 4 weeks at this temperature.

   ⏱ 30240 min

6. 6

   A thin flat white film can be yeast and may be removed, but fuzzy, raised, or colored growth is mold. Discard the entire jar without tasting if you see mold, smell a rotten odor, or find slimy cabbage. Do not scrape mold and keep the rest.

   ⏱ 2 min

7. 7

   When bubbling has stopped and the flavor is cleanly sour, verify a pH of 4.6 or lower with a calibrated food-safe meter. Cover tightly and refrigerate. This recipe is not canned or shelf stable.

   ⏱ 5 min