What is the best sauerkraut recipe and how long does it take?
Sandor Ellix Katz, the creator of this site and the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) has earned the nickname “Sandorkraut” for his love of sauerkraut. This is Sandorkaut’s easy sauerkraut recipe, one of more than 90 ferments included in his book. Timeframe: 1-4 weeks (or more) Special Equipment: * Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater * Plate that fits inside crock or bucket * One-gallon jug filled with water (or a scrubbed and boiled rock) * Cloth cover (like a pillowcase or towel) Ingredients (for 1 gallon): * 5 pounds cabbage * 3 tablespoons sea salt Process: 1. Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it. I love to mix green and red cabbage to end up with bright pink kraut. Place cabbage in a large bowl as you chop it. 2. Sprinkle salt on the cabbage as you go. The salt pulls water out of the cabbage (through osmosis), and this cre
