Sauerkraut in a Mason Jar (Just Cabbage and Salt)

The easiest ferment there is. Weights, salt ratio, and how to tell good bubbles from bad fuzz.

One cabbage, one tablespoon of salt, one jar, three weeks. Fermenting is preservation that does the work for you.

Ratio

Salt at about 2% of the cabbage weight. For a 2-pound cabbage that's roughly 1 tablespoon plus 1 teaspoon of non-iodized salt.

Method

1. Shred the cabbage and toss it with the salt. Massage for 10 minutes until it's wet and limp.
2. Pack it hard into a wide-mouth quart jar until the brine rises above the cabbage.
3. Weigh it down (a small jelly jar or a glass weight) so everything stays under the brine.
4. Cover loosely and keep at 65–72°F.
5. Taste from day 7. I like day 21.

Good vs bad

Bubbles, cloudy brine and a sour smell are all good. A thin white film (kahm yeast) can be skimmed off. Fuzzy, colored mold means throw it out.

Once it's done, move it to the fridge, where it keeps for months.

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