Sauerkraut

also called kraut · sour cabbage · kapusta kiszona · kiszona kapusta · sauerkraut for reubens · fermented cabbage

The table

2 kg(4 1/2 lb; two large heads, cored, sliced as thin as a coin)green cabbageshred the cabbage, salt at 2%press 30 min until it runspack under its own brineferment 3 weeks at 65°F (18°C)refrigerate 2 days
40 g(2 1/2 Tbs Diamond Crystal)kosher salt
1 Tbscaraway seed
1 cup(240 mL)water
1 tspkosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

Pans and tools

1shred the cabbage, salt at 2%

3pack under its own brine

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 23 days2 of 5 steps give no time
Needs you
none given
If you get it wrong
Forgiving — nothing may sit above the brine: what is submerged ferments and what is exposed goes mouldy

  1. shred the cabbage, salt at 2%

    not timedfrom the start

  2. press 30 min until it runs

    30 minwalk awayfrom the start

  3. pack under its own brine

    not timed30 min in

  4. ferment 3 weeks at 65°F (18°C)

    21 dayswalk away30 min in

  5. refrigerate 2 days

    2 dayswalk away21 days in

You'll need half-gallon jar

Goes with

See how it is written
>> title: Sauerkraut
>> category: Toppings & Pickles
>> tags: cabbage, fermented, no-cook, condiment, deli
>> counters: Deli, The Bowl Shop
>> aka: kraut, sour cabbage, kapusta kiszona, kiszona kapusta, sauerkraut for reubens, fermented cabbage
>> pairs-with: corned-beef, sour-dill-pickles, deli-rye-bread
>> servings: 12
>> time: 23 days 30 min
>> slack: forgiving — nothing may sit above the brine: what is submerged ferments and what is exposed goes mouldy

>> step: shred the cabbage, salt at 2%
Shred @green cabbage{2%kg}(4 1/2 lb; two large heads, cored, sliced as thin as a coin) and toss it hard with @kosher salt{40%g}(2 1/2 Tbs Diamond Crystal) and @caraway seed{1%Tbs}.

>> step: press 30 min until it runs
Press @&(~1)salted cabbage{} down in the bowl with your fists or a weight and ~press{30%min}, until it has slumped by half and the liquid covers it.

>> step: pack under its own brine
Pack @&(~1)wilted cabbage{} into a #half-gallon jar{} a handful at a time, pressing each layer under the liquid, and top up if needed with @water{1%cup}(240 mL) mixed with @kosher salt{1%tsp}.

>> step: ferment 3 weeks at 65°F (18°C)
Weight @&(~1)packed jar{} so everything stays below the surface, cover it loosely so the gas can escape, and ~ferment{3%weeks} at 65°F (18°C), out of the sun.

>> step: refrigerate 2 days
Refrigerate @&(~1)sauerkraut{} and ~chill{2%days} before eating, which settles the sourness.