Homemade Sauerkraut
June 25, 2024 • 0 comments
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
- Wash and trim cabbage, making sure all spoiled parts are cut out very well
- 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.)
- Mix cabbage and salt together and let set for 10 minutes or until water forms.
- Pack into jars, pressing it in to bring liquid to the top of cabbage, leaving at least 1” air space.
- Close very tightly, (screw on lids without rings work best for this, as rings can rust)
- Keep at room temperature for 3 days.
- Store in a cool dry place. Refrigerate after opening.
