Makes About: 1 Quart Jar (32 oz | 946 ml)
You will need
- 1 cup (240 ml) non-chlorinated water, such as spring or filtered
- 1 Tbsp (15 ml) plus 1 tsp (5 ml) Ball® Salt for Pickling and Preserving
- 2 lbs (1kg) Napa cabbage (about 1-2 medium cabbage)
- To make additional brine: dissolve ½ tsp (2.5 ml) Ball® Salt for Pickling and Preserving in ½ cup (120 ml) non-chlorinated water
Please read Safety Instructions inside the Fermentation FAQs before beginning.
- To make brine, dissolve 1 tsp (5 ml) salt in 1 cup (240 ml) water and set aside.
- Remove any bruised outer leaves of cabbage. Cut cabbage into quarters then remove and discard the core sections. Slice cabbage very thinly and place in a large bowl, then sprinkle with 1 Tbsp (15 ml) salt. Massage salt into cabbage, squeezing to release liquid. Cover bowl and let stand at least 1 hr.
- Toss cabbage a few more times, squeezing to release any extra liquid. Then pack cabbage into the jar, tamping down firmly with a spoon. Leave at least 2 in. (5 cm) of headspace. Pour any liquid collected in the bowl over the cabbage, pressing down firmly to help liquid cover cabbage. There may not be a lot of natural brine at this time, but the cabbage will continue to release it slowly.
- Place spring on top of cabbage, then twist lid on.
- Wipe jar down and cover with a cloth. Store in a cool (68°F-72°F /20°C-22°C) place for 24-36 hours. If after this time the brine does not cover the cabbage by 1 in. (2.5 cm), remove lid and spring, and add some additional brine to cover. Wipe jar rim before replacing spring and lid. Discard any extra brine.
- Check daily to make sure vegetables remain submerged in brine. The cabbage will become translucent and slightly yellow in color as it ferments.
- Let the sauerkraut ferment for 2 weeks, then taste for the mild tangy flavor. If the flavor is to your liking, proceed to step 8. If you prefer a stronger flavor, ferment an additional 1-3 weeks until flavor develops.
- Once desired flavor is reached remove spring and add additional fresh brine as necessary to cover. Wipe jar rim before replacing lid or use a Ball® canning lid. Store in refrigerator up to 6 months.