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Homemade Sauerkraut

Preserving

Ingredients

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Thinly slice cabbage and place into a bowl. If you like crunchy sauerkraut slice your cabbage slightly thicker. Sprinkle with salt.
Using a muddler or wooden spoon, muddle and bash the cabbage for 10 minutes. This releases the liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough water to cover the cabbage.
Pack cabbage tightly into the Kilner jar. Always ensure you leave a 2.5 inch/6.5cm headspace and add the water.
The liquid should cover the cabbage by at least 1cm.
Add the Kilner Silicone Sheet & Glass Weight on top of the cabbage, used together, they weigh down the cabbage, keeping it submerged under the liquid.
Clean the rim of the jar removing any debris. Place the lid on top of the jar and insert the airlock into place. Fill the airlock with water and leave to ferment at room temperature (18°C – 24°C) for 1-4 weeks. Check daily that the lid is firmly down and secure. If the lid has raised, then push back into position.
After the first week, we recommend that you taste your sauerkraut every couple of days until the desired flavour and texture is achieved.
It can take up to 4 weeks for desired taste to be achieved. External factors like room temperature and thickness of cabbage can affect the process.
Once you are happy with your sauerkraut, store in the refrigerator or transfer to Kilner Jars. Consume within one month.