Nutritional Wisdom with Carly Pollack

Fermented Sauerkrat

Andrea Nakayama

Ingredients
1 large red or green cabbage
4 tsp sea salt

Directions
Rinse cabbage and remove outer leaves. Slice thinly (make all of the pieces uniform in size). Place shredded cabbage in a large glass bowl. Sprinkle with salt. Massage salt into the cabbage; it will start to release water. Continue massaging until you have quite a bit of water and the cabbage starts to soften (this might take a few minutes). Your arms will be tired! Using a large glass jar, press cabbage into the container. Do this slowly, with just a cup or two at a time so you can really press down. You want to compact the cabbage as much as possible to eliminate air bubbles and release more water. Once all of the cabbage is in the jar, place something heavy on top (like another jar filled with water) to weigh it down. Press down hard on the jar until water covers the cabbage. Ideally, you want at least 1 inch of water on top. Cover jar with a cloth and secure it with a rubber band. Label the jar with the date. Place the jar on the counter or in a cabinet. Every few days, check your jar. Smell it and maybe even take a little taste. Make sure it's not smelling funky (like garbage or old socks) and that water still covers the cabbage. If the cabbage creeps up above the water, press down on your small jar to compact it more. After a few days, it should get bubbly. That's a good thing! After a few more days, it should start to smell and taste sour. You can eat your sauerkraut pretty much anytime, but letting it ferment for 2-6 weeks is ideal. When you are ready to taste it, don't be afraid! As long as it smells like kraut (meaning a little bit sour), you should be good. If you see signs of mold or if it smells like garbage, something went wrong and you will want to start over. If there is a white layer on top, that is normal. Just scoop it out. If there's a pink layer on top, that is a type of mold but you can scoop that out too. You can eat everything underneath. Smell it before you taste it. Take a small bite and swish it around in your mouth but spit it out. If it passes both of these tests, dig in and enjoy! Transfer to clean mason jars and store in the fridge for up to a few months.

Serving
1-2 large mason jars