Easy Homemade Sauerkraut
How to make easy homemade sauerkraut. Follow this easy step by staep recipe
Equipment
- Scales
- Quart mason jar
Ingredients
- 1 Head Red or white cabage
- 2% Salt
Instructions
- First cut and core the head of cabbage
- Shred the cabbage finely with either a food processor or by hand with a knife.
- Place shredded cabbage into a bowl and measure out the salt. Salt =2% of the weight of the cabbage.
- Sprinkle over the salt and start squeezing and mashing the salt into the cabbage shreds
- After a short time the liquid should start coming out of the cabbage.
- Pack the salted cabbage and juices into the mason jar.
- Pack it down firmly and push out as much juice as possible
- Press the cabbage down so that it is completely submerged under the brine.
- Place either a fermentation weight or some pebbles in a plastic bag on top of the cabbage to hold it down while it ferments.
- Lightly srew on the top and set aside in a dark place to ferment.
- The sauerkraut should be ready to eat after 3-5 days. Taste it as you go to get the level of sour that you like.
- Once fermented place in the fridge and enjoy.