How To Make Sauerkraut
This homemade sauerkraut recipe is an easy and gut healthy way to get probiotics. The perfect side to a meal, this fermented raw sauerkraut will become a family staple.
Ingredients
- 3 heads cabbage
- 2-3 tablespoons salt
Directions
- 1
Pull off a few of the outer leaves and set aside for the last step.
- 2
Next, core the cabbage and cut it into pieces small enough to fit in your food processor. If you do not have a food processor, just cut it into shreds. If you do have one, this part will go a little faster.
- 3
Put the shredded cabbage in a bowl and sprinkle with salt.
- 4
For 5 pounds of cabbage, use 3 tablespoons of salt. I had 3.5 pounds, so I used 2 tablespoons.
- 5
Work the salt in with your hands until it starts to get produce a juicy brine. You may have to work it for several minutes before it gets juicy enough to move onto the next step.
- 6
Next, put all the cabbage and the brine into a half gallon mason jar. Punch it down until all the cabbage is submerged beneath the brine.
- 7
Fold up the cabbage leaves you reserved earlier and place on the top to keep all the cabbage down beneath the brine.
- 8
Place fermentation weight on top of the folded cabbage and press it down until all of the cabbage is submerged in the brine.
- 9
Leave it out on the counter for 5 days-3 weeks. It will just become more pungent as it sits. If this is your first time trying homemade sauerkraut, it may be better to ferment it for less time.
- 10
Remove the weight and folded up cabbage leaves, put the lid on the jar and store in the fridge.