How to Make Homemade Sauerkraut: The Quickest, Simplest, Tastiest Method
Perfect on hot dogs or on its own, this classic, old-fashioned homemade sauerkraut is about as simple as it gets.
Prep Time15mins
Fermentation Time14d
Total Time14d15mins
Course: Condiments & Pantry Staples
Cuisine: European, Traditional
Servings: 1quart
Equipment
Fermentation airlock (optional)
Quart-sized canning jar
Ingredients
1mediumhead of cabbage, about two pounds, shredded
2tablespoonssea salt
Instructions
Place all the ingredients in a large bowl. With very clean hands, knead and massage the salt into the cabbage until the cabbage shreds begin to go limp, 1-2 minutes.
Pack the mix into a sterilized Mason jar, pushing down on it as you go to release more juice. If the vegetables are not covered in brine once you reach the top, add more salt water to completely submerge them.
Cover tightly with a lid or a fermentation airlock (remember to burp the jar if using regular Mason jar lid).
Set aside at room temperature for 10-14 days, adding a bit of salt water each day if the top of the vegetables become dry. Refrigerate when the flavor is to your liking - the flavor will continue to improve for several months.