Making your own sauerkraut is a whole lot easier than you think. All this classic side dish requires is cabbage, salt and time.
Servings: 12 cups
Prep Time: 30 minutes
- 5 lbs shredded cabbage, approximately one large head of cabbage
- 3 Tbsp sea salt
In large mixing bowl, mix shredded cabbage thoroughly with salt.
Let cabbage and salt mixture sit for 10-15 minutes to release moisture.
Tightly pack cabbage mixture down into a large ceramic crock or plastic food container.
Once cabbage is packed into the container, it must be weighed down so that it is eventually submerged within its own liquid. To do so, place a ceramic plate (smaller than the opening of the container) directly on the shredded cabbage. On top of plate, place a glass jar filled with 1-2 quarts of water. The plate and jar will apply pressure to the cabbage and keep it weighed down.
Cover the whole container (with plate and jar in place) with cheesecloth or plastic wrap to keep dust out.
Place in cool area (65-70° F). In about 24 hours, the cabbage should release enough liquid to be completely submerged.
Continue to put pressure on the jar to keep the cabbage submerged in liquid.
Check cabbage every other day for approximately 2 weeks, making sure the cabbage is submerged.
Let stand for 4 weeks.
Transfer to an airtight container and store in the refrigerator for up to 6 months.