sauerkraut · summer · Apr 28, 2022

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

Ingredients

4 pounds cabbage, shred into thin strips
1 red pepper, shred into thin strips
3 tablespoons sea salt
3 cloves garlic, minced

Directions

1. 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.