Sauerkraut Quick Reference Card

Basic Recipe

Ingredients 1 medium cabbage (2-2.5 lbs)
1-2 tbsp sea salt (non-iodized)

Equipment Large bowl, knife, jar
Weight (water bag or glass)

Process Steps

Shred cabbage thinly (2-3mm)
Massage with salt for 10 minutes
Pack tightly into jar
Add weight to keep submerged
Ferment 3-6 weeks (depending on temp)
Move to fridge when tasty!

Temperature Guide (Your Location: Scotts Head, NSW)

Temperature	Duration	Quality
15-18°C (Cool)	4-6 weeks	Excellent, crunchy
18-21°C (Ideal)	3-4 weeks	Excellent
21-24°C (Warm)	2-3 weeks	Good

Signs It's Working

Good Signs ✓ • Cloudy brine
• Tangy smell
• Colour dulling
• Sour taste developing
• Bubbles (maybe)

Problems ✗ • Fuzzy mold
• Rotten smell
• Slimy + bad odor
• Pink + off smell

Checking Schedule

Week 1: Leave alone, just burp if needed
Week 2: Check every 3-4 days
Week 3+: Taste test, check progress
When done: Refrigerate with brine

Your Current Batch Status

Situation: Week 2, thick cabbage, cool temp (17-19°C)
What's happening: Slow but excellent fermentation
Expected timeline: 4-6 weeks total
What to do: Check every 3-4 days (not daily!)
Normal signs: May not see bubbles, cloudy brine, gradually souring

Common Issues - Quick Fixes

Problem	Solution
No bubbles	Normal at cool temps! Check other signs
Too slow	Be patient! Cool = better quality
Cabbage exposed	Push down, add brine if needed
White film	Skim off (kahm yeast, harmless)
Too salty at 2 weeks	Normal! Keep waiting

When It's Done

Ready When: • Tastes pleasantly sour
• No longer very salty
• Smells tangy
• Colour has dulled
• Still slightly crunchy

Storage: • Keep in jar with brine
• Regular lid, tight
• Refrigerate
• Lasts 4-12 months
• Use clean utensils

Emergency Brine Recipe

If brine level drops:
20g salt (about 1.5 tablespoons) + 1 litre water
Dissolve, cool, pour just enough to cover

🥬 Sauerkraut Quick Reference