Shred cabbage, Pack in jars

Here’s a simple recipe for shredding cabbage and packing it into jars, which can be used for fermenting (like sauerkraut) or for quick pickling. This recipe assumes you’re making a basic fermented sauerkraut, but you can adjust it for other uses.

Shredded Cabbage in Jars (Fermented Sauerkraut)

Ingredients:

• 1 medium head of green or red cabbage (about 2-3 pounds)
• 1-2 tablespoons non-iodized salt (e.g., kosher salt, sea salt, or pickling salt)
• Optional: Caraway seeds, juniper berries, or other spices for flavor

Equipment:

• Large mixing bowl
• Sharp knife or mandoline slicer
• Clean glass jars (quart-sized or larger)
• Fermentation weights (optional, but helpful)
• Clean cloth or lid for covering

Instructions:

1. Prepare the Cabbage:
   • Remove the outer leaves of the cabbage and set them aside (you can use these later to help keep the shredded cabbage submerged).
   • Cut the cabbage into quarters and remove the core.
   • Shred the cabbage finely using a sharp knife, mandoline slicer, or food processor.
2. Salt the Cabbage:
   • Place the shredded cabbage in a large mixing bowl.
   • Sprinkle the salt over the cabbage (start with 1 tablespoon and add more if needed).
   • Massage the cabbage with your hands for 5-10 minutes, squeezing and kneading it until it releases its juices. The cabbage will soften and become watery.
3. Pack the Jars:
   • Tightly pack the shredded cabbage into clean glass jars, pressing it down firmly with your fist or a tamper to remove air pockets.
   • Pour any liquid released during massaging into the jars. The cabbage should be fully submerged in its own brine. If there’s not enough liquid, mix 1 cup of water with 1 teaspoon of salt and add it to the jar.
4. Weigh Down the Cabbage:
   • Place one of the reserved outer cabbage leaves or a fermentation weight on top of the shredded cabbage to keep it submerged under the brine.
5. Cover the Jars:
   • Cover the jars with a clean cloth, fermentation lid, or loosely with a regular lid (to allow gases to escape).
   • Place the jars on a tray or in a bowl to catch any overflow during fermentation.
6. Ferment:
   • Let the jars sit at room temperature, away from direct sunlight, for 3-10 days. Check daily to ensure the cabbage remains submerged and skim off any scum that forms.
   • Taste the sauerkraut after 3 days. Once it reaches your desired tanginess, move the jars to the refrigerator to slow the fermentation process.

Quick Pickled Cabbage Variation:

If you’re not fermenting and just want quick-pickled cabbage:

1. Prepare a brine by boiling 1 cup water, 1 cup vinegar (white, apple cider, or rice vinegar), 1 tablespoon salt, and 1 tablespoon sugar.
2. Pack the shredded cabbage into jars and pour the hot brine over it.
3. Let it cool to room temperature, then seal and refrigerate. It will be ready to eat in a few hours and lasts for weeks in the fridge.

Enjoy your homemade shredded cabbage in jars!