Sauerkraut
Sauerkraut is fermented cabbage and can be eaten as a side or on its own. Rich in gut healthy probioticas and simple to make!
Equipment
- Kraut Cutter or sharp knife
- Clean food-safe 5 gallon bucket or crock
Ingredients
- 6 Tbsp Salt
- 13-15 Heads Cabbage (washed, cored and thinly sliced)
Instructions
- Remove outer leaves, wash, core and slice cabbage
- Add cabbage to a 5-gallon bucket and massage in 6 Tablespoons of salt.
- Tamp down until the juices start to come to the surface. (About 1-2" above the cabbage)
- Use a plate and some weights to press the cabbage down underneith the liquid.
- Store in a dark, cool space for 5-6 weeks.
- Can using clean and sanitized pint or quart sized jars.
- Pack simmered cabbage into hot jars. Be sure there 1/2" of water on top of the cabbage (add water if needed).
- Hot water bath for 15 minutes for pints jars or 20 minutes for quarts jars.
Notes
Have you tried this recipe? Let me know below!