Homemade Sauerkraut

1 head cabbage – white or purple
4–5 teaspoons koshering salt or sea salt per 1 kg cabbage (Table salt will work if it’s all you have)
Either:
- A crock pot (available to buy from Hoogland on your next visit 😉), or
- A glass jar (do not use plastic)
Either:
- Fermentation weights, or
- A resealable storage bag filled with water to act as a weight

Remove the outer leaves from the cabbage and cut in half. Remove the core and finely shred the cabbage — the finer, the better.
Place in a non-metallic container and sprinkle with the salt. Mix well.
Cover the container with a clean cloth and leave for 15 minutes to allow the cabbage to sweat.
After 15 minutes, begin to massage the cabbage in the bowl. Grab fistfuls and squeeze, moving through all the cabbage in the bowl for about 5 minutes.
The cabbage should soften, and liquid should drip from your hands as you work.
Take a handful of cabbage at a time, squeeze out the liquid, and place it into your fermentation jar or crock pot. Compress each layer to remove any trapped air bubbles. Continue until all the cabbage is in the jar/pot.
Pour the remaining brine from the bowl over the cabbage to help cover it completely. (If it doesn’t fully cover, don’t worry — more brine will develop as it ferments.)
Place your fermentation weight on top, pressing down gently.
If using a crock pot: Place the lid on and pour either oil or water into the groove to create an airtight seal. If using a sealed jar: Follow the “burping” steps below to prevent excess pressure.
Store in a warm spot out of direct sunlight.

If using a crock pot: Check every day or two to make sure the cabbage is submerged.
If using a sealed jar:
- Day 1 (after 24 hours): Burp to release pressure.
- Day 2 (12 hours later): Burp again.
- Day 2 (another 12 hours later): Burp a third time.
- Day 3 onwards: Check brine coverage and release pressure as needed.
Taste after 10 days. For stronger flavour and more tang, leave to ferment longer.
Once ready, store in the fridge for up to 6 months.