In this video, Chef Chris Crowder shows us how to make sauerkraut by fermenting cabbage. These same principles can be applied to ferment most produce.

Chef Chris’s Sauerkraut recipe:

• 3 to 4 lb. Head of Cabbage
• 1 1/2 tbsp Pickling Salt
• 1 tbsp Sugar
• 4 tsp Pickling Salt

Remove outer leaves of the cabbage. Quarter the cabbage and remove the cores from each quarter. Slice thinly on a mandolin, food processor, or sharp knife. Combine 2 ½ lbs. of cabbage, 1 ½ tbsp. pickling salt, and the sugar together in a large crock, glass container, or plastic container with straight sides. Toss all together to coat the cabbage with the salt and sugar. Let mixture stand for 10 minutes. Place a clean plate on top of the cabbage and press down to release the water and completely submerge the cabbage under the liquid. Let stand at room temperature for 24 hours, tossing the cabbage and pressing down on plate every hour or until there is enough liquid to cover the cabbage. If not enough liquid is present to completely cover the cabbage, add mixture of 1 cup water and 1 tsp. of pickling salt to the cabbage in order to cover. Place a large resealable bag with 32 oz of water and remaining 4 tsp. salt to the bag and place on top of plate in order to weigh the plate down. Cover with a clean towel and place in a cool spot out of direct light. Change the plate and towel every 2 to 3 days and skim off any residue that forms on the water. Remove and discard any discolored cabbage as well. Add more brine to the crock if necessary to keep cabbage submerged. If any mold forms, discard cabbage and start process over. At 70 to 75 degrees, this process should take 3 to 4 weeks. The sauerkraut will have a slightly crunchy texture and be tangy. When ready to store, either freeze with liquid in containers with ½ in. headspace, or in clean airtight containers and place in the refrigerator for up to 2 months.

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