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Easy Homemade Sauerkraut

4

0 min

Easy Homemade Sauerkraut

Easy Homemade Sauerkraut Photo 1

Time

0 min

Serving

24 persons

Calories

28

Rating

4.00★ (5)

Cuisine

Author: Victoria Buriak
Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

Ingredients

  • cabbage: 5 pound (sliced)
  • onion: 1 piece (sliced)
  • sea salt: 3 Tbsp
  • garlic: 3 clove (minced, to taste)
  • water to cover:

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Stages of cooking

Easy Homemade Sauerkraut Photo 21
Easy Homemade Sauerkraut Photo 32
Easy Homemade Sauerkraut Photo 43
  1. Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
    Easy Homemade Sauerkraut Photo 2
  2. Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
    Easy Homemade Sauerkraut Photo 3
  3. Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
    Easy Homemade Sauerkraut Photo 4

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