A while ago I had about 1/4 of a cabbage leftover after making okonomiyaki. I had started reading the blog Penniless Parenting, and one of the things she mentioned was that you could make your own sauerkraut by fermenting it on your kitchen bench. It seemed easy enough, so I decided to give it a go. This is the extreme opposite of fast food – mine has been fermenting for ten days! But if you can wait that long it is definitely worth it!
Cabbage (you can use as much or as little as you like, but keep in mind it will squash down a lot. My quarter of a cabbage made only a very small amount of sauerkraut, but it was a good test).
Salt (3-4 tbsp per whole cabbage)
Chop the cabbage finely. Place a small amount into a bowl and add salt, then mash it down hard (I used my hands for this). Keep mashing until enough liquid has been been released by the cabbage to cover it. Repeat with the remaining cabbage.
When you are finished, transfer the cabbage and the liquid to a glass jar. The liquid should be covering the cabbage, if it’s not you can add more water (I didn’t need to do this).
Then you need to weigh down the cabbage. I used a ziploc bag filled with water, which provided the weight and also sealed the cabbage off from the air (I got the idea from this blog).
Leave the mixture to ferment for about a week. Check it every couple of days and once it is sour-smelling and tasting, and the cabbage has softened, it is ready. I left mine for ten days but we like it very sour. Transfer it to the fridge and enjoy it.