Ingredients7 d 25 m servings 28
- 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).
- Cook's Note:
- If you have older cabbage, you may need to create a small amount of brine to help cover the cabbage.
Per Serving: 28 calories; 0.1 6.5 1.3 0 678 Full nutrition
ReviewsRead all reviews 4
I was worried about the outcome but was worrying for nothing. This worked great for me and was super fun to make. I only let mine go for 2 weeks but will let it go another week next time. To mak...
I used 1.5 lbs of cabbage and 1 TBS of kosher salt. It fits perfectly in one large canning jar. I have glass weights to hold the cabbage down. 1/4 tsp of harrissa adds a nice heat and enough ...
It was scary, but turned out awesome. I do advise doing this in a room, garage or she'd that is not used very often. it doesn't stink but it does make the kitchen smell a little off. worth it t...