Delicious Homemade Sauerkraut
Once you know how easy and delicious homemade sauerkraut is, you don't want to buy it in the store. It's perfect on its own or as a topper for a variety of foods. After fermentation, refrigerate or freeze the sauerkraut.
Servings: 20 servings
Total Time: 1 week 20m
Prep Time: 20m
Additional Time: 1 week
- 4 pounds cabbage, shred into thin strips
- 1 red pepper, shred into thin strips
- 3 tablespoons sea salt
- 3 cloves garlic, minced
Directions1. Toss off the outside leaves of cabbage and cut the cabbage into thin strips using a knife or food processor. Put small pieces of cabbage in a large bowl and sprinkle with salt. Sit for 10 minutes.
2. Squeeze the cabbage with your hands until it until it releases liquid and becomes somewhat limp, about 5 to 10 minutes.
3. Place the cabbage in a clean 2-quart jar, occasionally stirring with a wooden spoon. When all the cabbage is in the jar, pour the liquid into the bowl. If the pickle does not cover the cabbage at all, add 2% salt water solution (1 teaspoon salt per cup of water) by covering. Cover the jar with a cloth and secure with kitchen garlands or ball band. Do not expose cabbage to air.
4. Allow the cabbage to ferment in a cool, dry place for 1 to 3 weeks (depending on how tangy you like with your sauerkraut). The room temperature that ferments sauerkraut does not rise above 70 degrees F (21 degrees C). Begin tasting after 3 or 4 days. Once the Sauerkraut is as sour as you like, store it in the fridge.