This is our most basic sauerkraut recipe. Nothing fancy just straight up cabbage and salt. We made this for Anjali when we first introduced her to sauerkraut because of its plain flavour. If you want something with a bit more flavour then feel free to add in any herbs, spices or different vegetable combinations. The possibilities are endless. Once you get confident with the basics then experiment as your heart desires.
We find as long as you stick to these basic 'rules' you can't go wrong.
Our Basic Rules
Keep the vegetables submerged under the liquid. This creates an environment where moulds are less likely to grow.
Leave about an inch space at the top of the jar so the vegetables have room to move.
Weigh the vegetables down with a weight (shot glass, river stones or saucer) to help keep them under the liquid. If you do this you will not need any fancy airlocks or jars.
Keep out of direct sunlight when fermenting.
Keep your hands, utensils and fermenting vessels clean.
Let your intuition guide you. If it looks, tastes and smells right then it most probably is. You are the best judge of this.