Step 1Cut the cabbage in quarters and remove the hard cores. Discard any dry outer leaves. Cut the cabbage into slices. If you prefer a fine texture, use a food processor. Transfer the cabbage into a large bowl.
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Step 1Cut the cabbage in quarters and remove the hard cores. Discard any dry outer leaves. Cut the cabbage into slices. If you prefer a fine texture, use a food processor. Transfer the cabbage into a large bowl.
Step 2Sprinkle with salt and optionally with caraway, juniper berries and mustard seeds. I like my sauerkraut with caraway seeds and juniper berries. Mix well and let it sit for about 2 hours.
Step 3After 1-2 hours, the sauerkraut will start releasing its juices and reduce in volume.
Step 4Press and squeeze the cabbage to release as much of the juices as you can.
Step 5Mason jar method: Add the cabbage to the jar. Press down until the cabbage is submerged in its juices or add a small amount of water if needed. Leave a small gap on top and weigh down using a small bowl (not shown on the photo). Top with the cheesecloth and tighten with a string or the outer part of the lid. Place on a plate - some of the juice may run over.
Step 6Fido jar method (preferred): After discovering the super-easy Fido jar method, I'm no longer using a mason jar. Simply place the sweated cabbage in a Fido jar, leave a small gap and close it. You won't need to weigh the cabbage down with a Fido jar. Don't worry about the jar exploding, the fermentation gasses will escape through the rubber lid while no oxygen will get in, thus there will be no risk of failure. Oxygen is what causes mold, so do not open the jar during fermentation.
Step 7No matter which method you use, keep the jar from direct sunlight and ferment at room temperature (15-24 °C/ 60-75 °F) for 3-5 weeks. The warmer it gets, the less it will take to ferment. Just make sure it's not too hot or the sauerkraut will become unappetising. Refrigerate and store up to 6 months or preserve for longer. Enjoy!