Sauerkraut is made by fermenting vegetables in salt water. Homemade sauerkraut tastes better than anything you buy because it doesn’t contain preservatives.
You can eat it right away or refrigerate it for later use. A small batch of homemade sauerkrauts lasts for weeks in your fridge.
Simple Sauerkraut Recipe
Course: SidesCuisine: SauerkrautDifficulty: EasyServings
10
servingsPrep time
10
minutesCooking time
20
minutesCalories
160
kcalPassive Time
7
hoursTotal time
7
hours30
minutesHow To make make Sauerkraut Easily? Simple Sauerkraut INGREDIENTS and Simple Sauerkraut Directions in 6 step’s
Simple Sauerkraut INGREDIENTS
1 head organic cabbage
1 heaped tablespoon organic sea salt
Simple Sauerkraut Directions
- Wash and shred your cabbage as finely as you can.
- In a large bowl, sprinkle the salt over the cabbage, and with clean hands, massage the salt in.
- Continue massaging for 10-15 minutes as the cabbage begins to break down and release its liquid.
- When the cabbage is soft, pack it tightly into a glass jar so there is always a little liquid left on top.
- Leave in a cool, dark place for about a week before keeping in the refrigerator.
- Taste the sauerkraut after about 3 days and keep tasting until it is at the flavour you want before refrigerating.
