Sauerkraut in Jar with Cabbage
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Sauerkraut in jar with cabbage

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NEW!! Homemade SAUERKRAUT 5-7 day ferment! Do you know how easy it is to make at home? Just 2 ingredients, 20 minutes to pack it into a jar, and after just 5 days of waiting it’s ready to eat! Homemade Sauerkraut (makes 1 litre) 1 kg (2.2 lbs) cabbage (taiwanese flat cabbage, green cabbage, or red cabbage) 1 tbsp (18 g) salt (non-iodized sea salt, kosher salt, or himalayan pink salt) Remove any outer wilted leaves and discard. Reserve 1 or 2 large leaves for later. Quarter the remaining c...
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30min · 16 servings Ingredients: • 2.5 lb Cabbage • 1 1/2 Tbs. Salt* • Additions like ginger, garlic, turmeric, shredded beets or carrots Remove the core from the cabbage, thinly slice, and combine with salt. Scrunch the cabbage for 10-20 minutes until volume has decreased and there is some liquid in the bowl. Ferment on the counter for 5-14 days. MAKE SURE GAS CAN ESCAPE FROM THE JAR - you don't want an explosion! I use plastic lids which are not airtight. If using metal lids, keep them loose, or burp the jars once or twice a day. Fermentation will occur faster in warmer weather. Makes approx. 1 quart. Enjoy! *I prefer Kosher or sea salt.
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