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.

Summer 2020

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.

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