Fermenting your own vegetables can help save money, especially if you eat them regularly. By fermenting sauerkraut at home, you can make a jar for a fraction of the price that you would pay in the supermarket.
- kitchen scale
- mason jar/glass jar
- cutting board
- fermentation weight
- 500 grams shredded cabbage
- 100 grams shredded beets
- 200 grams non-iodized salt
- 200 grams water
- Wash hands and work surfaces.
- Remove outer leaves of cabbage, rinse, and shred.
- Using a kitchen scale, weight out 500 g of cabbage in a bowl.
- Tare/zero the scale and add 100 g of shredded beets.
- Remove bowl, zero scale and use a small container to weigh out 20 g salt, then add the salt to veggies and mix for about 5 minutes.
- Place a mason jar on a zeroed scale and weigh out 200 g of water, then add the water to the veggies and mix well for about 5 minutes.
- Transfer all contents to the jar and place fermentation weight in jar (submerge everything below the brine/liquid).
- Secure lid and leave to ferment in a dark 70-80°F area for at least 21 days before refrigeration.