I am a huge fan of sauerkraut and it’s a million times better when it’s homemade. Not to mention a whole heckofalot cheaper.
This is my super simple version:
• Finely slice 1 whole green cabbage and half a purple cabbage. Place in large bowl.
• Add 3 Tblsp Sea Salt
• Get your forearm pump on and squeeze, massage, and get that salt worked into the cabbage. It’s really important that you work it enough to create enough liquid to eventually cover the kraut.
• Once you’ve created enough cabbage juice it’s time to stuff it into a large, clean container.
• Jam the cabbage down into the container trying to compact it enough that you remove the air bubbles.
• Once all of the cabbage is in the container, add all of the remaining juices. It should completely cover the cabbage.
• Make sure all the little bits are pushed down below the liquid and then add a whole cabbage leaf to the top to cover the surface.
• Add a ceramic weight to the top to make sure everything stays submerged. Believe me, nobody wants moldy kraut 🤢
• If you do this in a canning jar, you will need a special venting top, or you can put a plate over the top. The main thing is that it is covered and protected from anything getting in, but air NEEDS to escape.
• I usually let mine sit for about 14 days in the pantry, but it depends on the temperature in your house. If it’s warmer, your kraut will ferment faster.
This probably sounds WAY more confusing than it actually is, so please ask questions! This has become one of my favorite hobbies and it’s delicious to boot. I hope some of you try it out! 😊