Homemade Sauerkraut

June 25, 2024 • 0 comments

Homemade Sauerkraut
Made with only 2 ingredients! Cabbage and Salt. Serve on Sausage Grillers, hotdogs, chipsteak and many other ways!

Ingredients

  • (2 qt) Cabbage
  • (1 tbsp) Salt

Directions

  1. Wash and trim cabbage, making sure all spoiled parts are cut out very well
  2. Shred cabbage, then add 1 tbsp. salt per finished quart. (Since cabbage shrinks after salt is added and when it has set a while, you will have less finished sauerkraut than the cabbage you have before you mix it with salt. Making a 2-quart measuring cup full and packed with cabbage makes 1 quart once ready for jars.)
  3. Mix cabbage and salt together and let set for 10 minutes or until water forms.
  4. Pack into jars, pressing it in to bring liquid to the top of cabbage, leaving at least 1” air space.
  5. Close very tightly, (screw on lids without rings work best for this, as rings can rust)
  6. Keep at room temperature for 3 days.
  7. Store in a cool dry place. Refrigerate after opening.
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