Homemade Sauerkraut - How to Make

salt

💰Cheaper: sea salt

Sea salt can enhance flavor while being less processed.

cabbage

💰Cheaper: green cabbage

Green cabbage is usually less expensive than specialty varieties.

Pull off several outer leaves of the cabbage and set them aside.

Use a cabbage shredder to shred the cabbage finely, or use a knife or mandoline if you don't have a shredder.

Add 3 tablespoons of pickling salt to 5 pounds of shredded cabbage.

Tamp the cabbage down with a large tamper or your hands to mix in the salt thoroughly.

Pack the salted cabbage into a fermentation croc, pressing it down as you go.

If the cabbage hasn't released enough water, prepare a saline solution with salt and water and pour it over the cabbage to ensure it is fully submerged.

Lay the reserved cabbage leaves on top of the shredded cabbage to keep it submerged and prevent it from hitting the air during fermentation.

Seal the croc with a lid and place it in a cool, dark spot to ferment for 1-4 weeks, checking for tanginess after a few days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary