Thanks Josh for your kind words 🙂 You made a good point about the brine.I’ll work on updating the recipe. Good luck with your sourdough starter and feel free to share your experience.

I didnt realize that the brine came directly from the juices of the cabbage, I dont think I remember reading it in the recipe, but it may be worthwhile to add just for clarity because whenever I think brine I think that I have to make it first. (From whenever I had to ever deal with brineing)

Otherwise I love your page and am gonna work on a sourdough starter 🙂

Thanks for your work!

I would not call it cheating :-). You don’t need to periodically squeeze the cabbage. If not enough juices releases at the first go you can top it up with brine. I would suggest a brine ratio of 1.5%-2.5%.

Hi Lecresha,
During the sauerkraut fermentation process yeast is present but not mold. Mold appears if fermentation conditions are not suitable e.g. temperature is too high, sauerkraut is not submerged below the brine, etc. If you have mold allergies you should consult your doctor first before consuming sauerkraut.

Hi John, I would love to see your recipe. Please send your recipe through our contact form as it’s not recommended to share email addresses in comments because of spam. Thanks!

I assure you that 1 tablespoon of salt per head of cabbage is enough, I get consistent results with 1T. send your email address and I will share my recipe. I’m 80 and squeezing the cabbage to get liquid is too much. I use weights.

Hi John,
Thanks for sharing your experience. Based on my experience the amount of salt can vary depending on the quality of the cabbage, salt and fermentation conditions. I’ve noticed that organic cabbage is naturally more juicy than non-organic cabbage hence I tend to use more salt. The amount of salt should be at a ratio of about 2% of the cabbage weight. Would love to see photos of your final product. Feel free to share them.