If you have an extra head of cabbage, a little salt, and a few days to be patient; you have sauerkraut! This incredibly easy, cheap, and delicious recipe can make even the sauerkraut haters come around! So, give this one a try and ENJOY!
- 2 medium heads of cabbage; red or green
- 4 tablespoon kosher salt or sea salt
- 2 quart size glass jars
Remove the outer leaves from the cabbage, slice in half, and remove the core.
Cut the cabbage into thin strips and place into a large bowl; add the salt.
Using the back of a wooded spoon, mash the salt and cabbage together until you start seeing a liquid appear; about 5 minutes.
Fill a sanitized glass jar with the cabbage and salt mixture, leaving one inch of airspace at the top.
Place a weight on the top of the cabbage and seal the jar tightly.
Store on a cool place for 7 days or until you start to see the mixture bubble.
Move the jar to cold storage and the kraut is ready to eat right away.