This is the base recipe for Classic Sauerkraut. Use your imagination to create your own unique flavors!
Karen Wang Diggs, Chief Fermentation Officer
Let's Ferment A Better World!
This is the base recipe for Classic Sauerkraut. Use your imagination to create your own unique flavors!
Karen Wang Diggs, Chief Fermentation Officer
Rated 3.6 stars by 22 users
European
Karen Wang Diggs, Chief Fermentation Officer
32 fl oz (1 Liter)
45 minutes
7-10 hours
This is the base recipe for Classic Sauerkraut. Use your imagination to create your own unique flavors!
1-1/2 lbs (680 g) green cabbage (cut weight), finely shredded
1 Tablespoon (15 ml) Celtic Sea Salt
2 teaspoons (10 ml) whole caraway seeds
Large (non-plastic) mixing bowl
Le Parfait Familia Wiss Terrine or Screw Top glass jar 1L (32 oz)
ChouAmi device
Sauerkraut pounder, wooden spoon, or rolling pin
Put shredded cabbage into a large stainless steel or glass mixing bowl. Add Celtic Sea Salt into the cabbage and massage with your hands for 3–4 minutes. Don’t be timid. Give your cabbage lots of good squeezes.
Allow the massaged cabbage to rest in the bowl for about 30 minutes so that the salt can draw out liquid from the cabbage.
After resting, add in the caraway seeds and mix well.
Transfer the mixture to the Le Parfait glass jar, a third at a time, along with any liquid that has been released. Using a sauerkraut pounder, wooden spoon, or the end of a rolling pin, gently but firmly pack the cabbage into the jar after each addition.
Keep pressing until the top of the cabbage is at about 1-1/2 inches (3.75 cm) below the rim of the wide-mouth opening. If you have time, let the mixture stand for 24 hours to help build up more liquid (see Note below). This will help prevent overflow later.
Assemble ChouAmi onto the jar according to directions. Allow to ferment for 7–10 days on your kitchen counter, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
Note:
Depending on the quality of the cabbage, you may or may not get a lot
of liquid. Add more brine* to cover the cabbage by 1 inch (2.5 cm), if
needed.
*Brine ratio = 1 teaspoon (5 ml) sea salt dissolved in 1 cup (237 ml) hot filtered water. Allow to cool before using.
Original recipe by Karen Wang Diggs
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These make the best gifts! My friends are loving them!
Thank you, Alyson!
We are so happy to hear that your friends are loving ChouAmi! We think our products make pretty great gifts as well...
Thank you for choosing us and we hope you and your friends continue to enjoy using ChouAmi for many years to come!
Best, The ChouAmi Team
I love all of Karen's supplies from the ChouAmi to the Kraut Source. They work so well, and are simple to use and to clean!
Thank you so much, Alyson!
We very much appreciate your business and kind words!
Best, The ChouAmi Team
Thank you so much as I’ve never done fermenting and now I’m not afraid to try it. The ChouAmi device and recipes will make it easy for me to get started. I just haven’t had time yet but I hope to begin sometime soon!
Thank you, Carol!
We're so happy that you have your 'license to ferment!' ;-)
We also appreciate the kind words!
Best, The ChouAmi Team
ChouAmi Solo (Device Only)
Thank you, Justina!
We appreciate you for leaving a review for the ChouAmi Solo device. We're glad to hear that you're satisfied with your purchase. Best, The ChouAmi team
Interest in making my own ferments was renewed when receiving ChouAmi’s recipe book. The recipes are simple enough, clearly and simply explained with beautiful images that even get digestive juices flowing. Recipes printed up clearly. I also appreciated the addition learning materials. My jars are now on the counter now, soon to be tested for readiness.
Thank you, Donna!
We love our recipes too - really appreciate the kind words!
Best, The ChouAmi Team