Homemade Sauerkraut

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!

Ingredients

  • 2 medium heads of cabbage; red or green
  • 4 tablespoon kosher salt or sea salt
  • 2 quart size glass jars

Directions

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.

ENJOY!

 

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558 E. 64th Street
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