Homemade Sauerkraut
Small batch sauerkraut. Can be made in large batch, just double recipe for a gallon and so on.
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  1. 3 lbs cabbage: no green leaves, white inside leaves only
  2. 1 1/2 Tbsp kosher salt
  3. 2 Quart mason jar
  1. Slice cabbage into thin strips
  2. Combine cabbage and salt in large bowl
  3. Message in salt for 5-10 minutes
  4. Pack into jar pushing cabbage down tightly
  5. Use something like a smaller jar and place it inside to push cabbage down
  6. Place cheesecloth or towel over the top and secure with rubber band (I used a coffee filter)
  7. Place a weight on top to keep pressure on cabbage to help keep cabbage submerged in liquid
  8. Let ferment on counter at room temperature for 3 to 10 days
  1. After about one day the cabbage should be covered in its own liquid. Any cabbage not submerged should be discarded.
  2. Small batches can be ready in 3 days. It is ready however you like it. Taste it and if you want it tangier let it go longer.
  3. When it is done put into appropriate size jar and put in frig. Will last for months.
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