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Easy Homemade Sauerkraut

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Easy Homemade Sauerkraut

Directions

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Ingredients :

  • 5 pounds cabbage
  • thinly sliced
  • 1 onion
  • thinly sliced
  • 3 tablespoons sea salt
  • 3 cloves garlic
  • minced
  • or more to taste
  • water to cover
  • Methods :

  • 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.
  • 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.
  • 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).
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