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
- 5 pounds cabbage , thinly sliced
- 1 onion , thinly sliced
- 3 tablespoons sea salt
- 3 cloves garlic , minced, or more to taste
- water to cover
Instructions
-
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.
-
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.
-
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).
Nutrition Facts
Per serving
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