Sauerkraut, Kimchi, and More
Updated: Apr 20
How to make fermented foods part of your life without much fuss.
SHORT AND LONG-TERM SEASONAL PICKLING
Mary McCabe marysveggiecooking.com
The standard proportion for cabbage to salt:
5 lbs. cabbage and other crisp vegetables to 3 Tbsp. sea salt or Himalayan salt
Brine - 1 qt water to 1 ½ Tbsp. Sea salt
Math can be confusing since most of us don’t make 5 lbs. at a time.
I made 2 ½ lbs. Cabbage to keep it simple, with 1 ½ Tbsp. sea salt
It is essential to use a digital scale to weigh the vegetables to know the correct amount of salt.
A salinity ratio of 1.5% to 2.5% ensures a safe and delicious fermentation.
1. Shred the cabbage thinly and evenly. Put in a non-metal, food-grade container.
Add the sea salt and mix lightly with clean hands. Set aside for 20 to 30 minutes.
2. Begin to “massage” cabbage and sea salt with clean, well-rinsed hands, with no soap
residue. Continue to rub the cabbage mixture until a good amount of liquid is released,
about 10 minutes.
3. Place a portion of cabbage in a sterilized jar or crock. Use a tool
such as a kraut pounder, wooden spoon, or smasher to push down the cabbage, so