in honor of world kindness day – Google AI and sauerkraut in a mason jar

To make sauerkraut in a mason jar, you only need two main ingredients: cabbage and non-iodized salt. The process involves shredding the cabbage, massaging it with salt to release its own brine, packing it into the jar, and allowing it to ferment for several days to weeks. [1, 2, 3, 4]
Ingredients & Equipment

1 medium head of green cabbage (about 2-2.5 lbs or 1 kg)
1 tablespoon non-iodized salt (kosher, sea salt, or pickling salt work best; iodine in table salt can hinder fermentation)
1 quart-sized wide-mouth mason jar
A large bowl
A pounding tool (potato masher, wooden tamper, or your fist)
A weight (glass fermentation weight, a smaller jelly jar, or a clean outer cabbage leaf)
Lid (a regular canning lid, or a cloth and rubber band) [1, 4, 5, 6, 7, 8, 9, 10, 11, 12]

Instructions

Prepare the Cabbage: Wash the cabbage and remove any bruised outer leaves. Set one clean, large outer leaf aside. Quarter the cabbage and remove the core. Thinly slice or shred the cabbage using a knife or food processor.
Salt and Massage: Place the shredded cabbage in a large bowl and sprinkle with the salt. Using your hands, massage and squeeze the cabbage for about 5 to 15 minutes. The salt draws out the liquid (brine), and the cabbage should become soft and juicy.
Pack the Jar: Pack the cabbage into the mason jar a few handfuls at a time, pressing down firmly with your pounding tool to remove air bubbles and ensure it is compact. Continue until the jar is almost full, leaving about 1 to 2 inches of headspace at the top.
Submerge the Cabbage: Pour any remaining liquid from the bowl into the jar. The liquid should cover the cabbage completely. If there is not enough brine to cover the cabbage, dissolve 1 teaspoon of salt in 1 cup of water and add a little to the jar.
Weigh it Down: Place the reserved outer cabbage leaf on top of the shredded cabbage to keep small pieces from floating. Use a fermentation weight or a smaller, clean jar filled with water (or marbles) to keep the cabbage submerged under the brine.
Cover and Ferment:
- Option 1 (Burping Required): Cover the jar loosely with a regular canning lid or a coffee filter/cheesecloth secured with a rubber band. If using a lid, you must “burp” the jar daily (by opening the lid slightly to release gas) to prevent pressure build-up.
- Option 2 (No Burping): Use a specialized fermentation airlock lid, which allows gas to escape without letting air in.
Store and Monitor: Place the jar in a cool, dark place (ideally 68°F–72°F / 20°C–22°C) on a plate or tray to catch any overflowing brine. Check daily to ensure the cabbage remains submerged. Fermentation typically takes 1 to 4 weeks, depending on the temperature and desired tanginess.
Refrigerate: Once the sauerkraut reaches your desired tanginess, remove the weight and the top leaf, seal the jar with a standard lid, and transfer it to the refrigerator. The cold temperature slows the fermentation process significantly. [1, 5, 6, 7, 10, 11, 13, 14, 15, 16, 17]