Does Salt Ferment Cabbage

Salt helps pull water out of the cabbage and vegetables to create an environment—a salty brine—for happy fermentation.

What happens when cabbage fermented?

The cabbage releases liquid, creating its own brining solution. Submerged in this liquid for a period of several days or weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.

How much salt do I add to cabbage to make sauerkraut?

When making sauerkraut, the ratio of salt to cabbage is 2.25 to 2.50 percent salt by weight (see Procedures below for exact recipe). Using too little salt not only softens the cabbage tissue, but also yields a product lacking in flavor.