Description
Homemade Sauerkraut – learn how to make sauerkraut at home with this simple and easy step-by-step tutorial + recipe!
Ingredients
Scale
- 1 small cabbage
- 4 teaspoons kosher salt
- large, wide-mouth mason jar
- cheesecloth
- rubberband
Instructions
- Remove outer layers of cabbage (reserve 1-2 pieces for later).
- Cut cabbage in half.
- Remove the core from both sides.
- Very thinly slice the cabbage, cut extra along pieces in half.
- Place cabbage in large bowl. Add salt.
- Massage with clean hands for 15 minutes – cabbage will continually wilt during this process.
- Add cabbage to the mason jar along with any settled liquid – pushing down so it is packed down.
- Place the 1-2 extra pieces of out layer of cabbage on top.
- Place a smaller jar or container on top of that and then put the cheesecloth over top, securing in place with a rubber band.
- Place in a pantry or somewhere away from direct sunlight.
- Let ferment a minimum of 7 days.
- Use in your favorite recipes – we love serving it with these Wisconsin Beer Brats!
Notes
- Additional add-ins: caraway seed is a very common addition, I like it without, but feel free to add in a teaspoon or so if you desire!
- Storage: Once your sauerkraut has reached your desired fermentation, place in the fridge (which will significantly slow down/stop the fermentation) for several months.