Wild Fermentation - Sauerkraut

No probiotics or starter cultures required for this type of Sauerkraut!

Ingredients

Recipe

Wash the cabbage
Chop Cabbage finely or use a food processor (the smaller the size the quicker the fermentation)
Add chopped cabbage to a big bowl and add salt
Mix salt in with your hands (make sure they’re washed or use gloves!)
Allow the mixture to sit for about 30 minutes, there should now be a layer of water at the bottom of the bowl
Tightly pack salted cabbage into jars, pressing below the liquid, leaving at least 5cm at the top of the jar. If you want any herbs or spices, add them along with the cabbage.
If there isn’t enough liquid to submerge you can add some extra brine, made from 1 Tablespoon of Salt mixed in 2 cups of water
Store in a dark, cool room with minimal temperature variations
For the first few days, it’s a good idea to ‘burp’ the jars twice a day by opening the lid and pressing cabbage down. After that every few days should suffice. It’s a good idea to do this over the sink incase there is a mini liquid explosion!
Allow the Sauerkraut to ferment for at least a week and then put in the fridge

A note on salt

As a starting point, about 4 teaspoons of sea salt per 1kg of Cabbage, though I tend to use a bit more.
The more salt you have the lower the chances of growing mould on the Sauerkraut but the slower the fermentation process.