No-Waste Sauerkraut Recipe
Don’t toss your produce scraps! Instead, add them instead to this easy-to-make sauerkraut that creates its own brine.
Photo by Pixabay/edwina_mc
I learned this method from Sandor Katz, and later wrote this recipe down for my workshop students. You can find Katz’s original instructions in The Art of Fermentation. This method differs from recipes that use a pour-over brine, as this technique calls for massaging the shredded cabbage with salt to create a brine from the liquid already present in the leaves.
You can ferment this sauerkraut in whatever food-safe container you prefer, such as a crock. Just layer whole cabbage leaves over the top of the kraut and weight them down with a plate or bowl, making sure the brine comes up over the top of the cabbage. Cover the vessel with a cloth or a lid to keep bugs out.
Fermentation Time
Fermentation Type: Lacto
Primary Fermentation: 2 to 3 weeks
Total time: 2 to 3 weeks
Shelf life: 2 to 3 months
Yield: about 2 pints.
