This small batch kraut recipe makes a half gallon of sauerkraut. Fresh, probiotic, crunchy sauerkraut
One small green cabbage (about 2.5 pounds)
1.5 tablespoons of canning salt
2% brine solution made with canning salt and water. (2 cups of water and 10 grams of salt)
Peel a nice leaf off the cabbage head and set it aside.
Slice your cabbage and put it in a non-reactive bowl.
Sprinkle the salt over the cabbage and squeeze and smash it. At this point, you may also set the cabbage aside for an hour or so to let the salt pull some moisture out of the cabbage.
Smash and crush the cabbage until a large amount of liquid is released.
Put the cabbage and the liquid in a clean ½ gallon wide mouth mason jar.
Don't smash it down. I have found that smashing it down results in a lot of overflow when the cabbage expands.
Top the cabbage with the brine solution to within 1 inch of the top of the jar.
Place the leaf over the top of the sliced cabbage.
Add the "Kraut Collar" and push down until the brine comes up over the top of the collar.
Top with the Pickle Pro lid and put in a cool place for a few weeks. Keep the temp below 75 degrees.
Keep an eye on your kraut. Even with the space you've left for the kraut to expand, you may still have some overflow. If so, remove the Pickle Pro, push the kraut collar back down and scoop out some brine. Put the Pickle Pro back on.
Taste your kraut in about three weeks to see if it's fermented to your liking. The longer you let it ferment, the tangier it will be.