Once cabbage has been fermented, the combination of salinity, acidity, and preserving bacteria prevent spoilage. It can keep almost indefinitely, although cooler temperatures are better. After the initial stage, warm temperatures cause the cabbage to become soft and more sour.
Cabbage has been fermented into sauerkraut for at least 2,000 years, brought over to Europe from China. Both the Tatar and Roman soldiers considered it valuable enough bring it when traveling. Sailors also took it with them to prevent scurvy, a lack of vitamin C. Fermenting the cabbage actually increases the amount of vitamin C and K. Sauerkraut is also full of probiotics; bacteria that are vital to health.
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Ingredients
• Cabbage
• Salt (Use a "non-grocery store" salt like local salt or Himalayan Salt)
• Bay leaves (optional)
• Fennel seeds (optional)
Instructions
Slice cabbage thinly. This can be done with a knife, a mandolin slicer, or the slicing attachment on a food processor.
For every kilo of cabbage, mix with 20g of salt.
Toss cabbage and salt with your hands so it is well distributed and let rest, about one hour.
Knead/massage the cabbage with your hands, to encourage more juice to come out. Add optional bay leaves (about 1 large leaf per kilo) and/or fennel seeds (about 2 tsp per kilo).
Pack tightly into a jar. Use a wooden spoon or your hands to push it down well.
Once all the cabbage is in, make sure there is enough liquid to cover the cabbage by about an inch. Weigh the cabbage down, as discussed above.
Put a lid on the jar. Be aware that you will need to occasionally let the C02 out that will accumulate.
Set it out of direct sunlight and let sit for at least 4-6 weeks. 4 weeks is the minimum required for the full cycle of probiotics to develop. Exact fermenting times will depend on ambient temperature and your tastes.
Put in the fridge to slow fermentation.
