Homemade Sauerkraut

How to Make

Ingredients you'll need:

1 head cabbage 2 tbsp sea salt

Step 1: Prep

Wash the cabbage well, cut into quarters and slice each quarter into thin pieces (about 1/8" to 1/4" wide) and place in a large bowl.

Step 2: Salt

Sprinkle 1 tablespoon of salt over the sliced cabbage and let it sit uncovered at room temperature for about 15-20 minutes.

Step 3: Massage

Massage the rest of the salt into the cabbage for 5-10 minutes until the cabbage starts to "sweat" and release its juice to form a brine.

Step 4: Ferment

In a quart-sized jar, add handfuls of cabbage at a time making sure to pack it in the jar as tightly as possible, and then cover with brine.

Step 4: Ferment (con't.)

Cover your jar lightly and let your cabbage ferment at room temperature for a week. Do a taste test and ferment longer if desired.

Step 5: Enjoy

Once you're happy with the taste, place the jar in the refrigerator to end the fermentation process. Enjoy your sauerkraut!❤️

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