Zapappy

Name: Sauerkraut
Prep time: 30 min
Total time: 30 min
Cuisine: German
Ingredients: 2 lb 3¼ oz, Use green or white cabbage weighed after removing the core and damaged outer leaves. The 1,000 g total must include both the clean outer leaf reserved as the fermentation cover and all cabbage that will be shredded.; 2 tbsp plus 1¼ tsp, Use Diamond Crystal kosher salt and weigh exactly 20 g. This is precisely 2 percent of the full 1,000 g cabbage weight; do not reduce it or substitute an equal volume of another salt because crystal sizes and densities differ.; 1 tsp, Use whole caraway seeds for their warm, earthy fragrance and restrained anise-like character.

Cooking

Ingredients

Cabbage

2 lb 3¼ oz, Use green or white cabbage weighed after removing the core and damaged outer leaves. The 1,000 g total must include both the clean outer leaf reserved as the fermentation cover and all cabbage that will be shredded.
2 tbsp plus 1¼ tsp, Use Diamond Crystal kosher salt and weigh exactly 20 g. This is precisely 2 percent of the full 1,000 g cabbage weight; do not reduce it or substitute an equal volume of another salt because crystal sizes and densities differ.
1 tsp, Use whole caraway seeds for their warm, earthy fragrance and restrained anise-like character.

Directions

Prepare the jar and cabbage

Wash a 2-quart (2-liter) {{tool:glass-jar}}, its {{tool:lid}} or airlock, and a nonreactive {{tool:fermentation-weight}} in hot soapy water. Rinse thoroughly. Clean hands and utensils are essential, but sterile canning equipment is not required.
Remove any damaged outer leaves from the cabbage, then reserve one clean outer leaf for covering the ferment. On a clean {{tool:cutting-board}}, quarter the remaining cabbage through the stem with a {{tool:chef-knife}} and remove the dense core. Use a {{tool:kitchen-scale}} to weigh the reserved leaf and all remaining trimmed cabbage together, adjusting the shredded portion as needed until their combined weight is exactly 2 lb 3¼ oz (1,000 g). Slice the cabbage intended for fermentation crosswise into fine, even shreds about ⅛ inch (3 mm) wide, keeping the reserved leaf whole.

Salt and pack

Put the shredded cabbage in a large nonreactive {{tool:mixing-bowl}}. Use the {{tool:kitchen-scale}} to weigh exactly 20 g kosher salt, then add it with 1 tsp (2 g) caraway seeds. Toss thoroughly, then massage and squeeze firmly for 5–10 minutes, until the cabbage has softened, reduced noticeably in volume, and releases a pool of brine when pressed.
Transfer the shredded cabbage to the {{tool:glass-jar}} a few handfuls at a time. After each addition, press it down firmly with a clean fist or tamper to remove trapped air. Pour every drop of brine from the bowl into the jar.
Cut the reserved cabbage leaf to fit inside the jar and place it over the shredded cabbage. Set the {{tool:fermentation-weight}} on top and press until the cabbage and leaf are completely below the brine, ideally by at least ½ inch (1 cm). Leave at least 2 inches (5 cm) of empty space at the top. Do not add plain water; massage and compress the cabbage further if more natural brine is needed.

Ferment

Fit an airlock, or close the {{tool:glass-jar}} with its {{tool:lid}} left just loose enough for gas to escape. Set the jar on a {{tool:heatproof-plate}} away from direct sunlight at 65–72°F (18–22°C). Fermentation is slower below this range; sustained temperatures above 75°F (24°C) encourage a soft texture and spoilage.
Check the jar daily. Keep every piece of cabbage submerged, pressing down the {{tool:fermentation-weight}} with a clean utensil if necessary. With a non-airlock lid, briefly loosen it once or twice daily during vigorous fermentation to release pressure, then close it loosely again.
Look for small bubbles, gently rising brine, increasing cloudiness, and a clean cabbage aroma that becomes pleasantly sour. These normal signs of active fermentation commonly appear within 2–4 days. Brine may temporarily seep from the jar, so keep the plate underneath.
Begin tasting with a clean utensil after 7 days. Continue fermenting until the cabbage is distinctly tart, aromatic, and still pleasantly crisp, usually 10–21 days. Cooler rooms require more time. Promptly remove any thin, flat white surface film and ensure the cabbage remains submerged. Discard the entire batch if it develops fuzzy growth; pink, orange, green, blue, or black mold; a rotten odor; or an unusually slimy texture.

Refrigerate

When the sauerkraut tastes properly sour, remove the {{tool:fermentation-weight}}, cover the {{tool:glass-jar}} tightly with its {{tool:lid}}, and refrigerate at 40°F (4°C) or colder. Rest it for 24 hours before serving for a more integrated flavor. Keep the cabbage beneath its brine and use clean utensils; properly fermented sauerkraut generally keeps refrigerated for several months.