Classic Homemade Sauerkraut
For 9 recipe variations to classic sauerkraut, see blog post.
Ingredients
Scale
- 1 medium head of cabbage
- 2 tablespoons sea salt
Instructions
- Remove the outer leaves of the cabbage and shred it finely.
- In a large bowl, mix the shredded cabbage with salt.
- Massage the mixture for about 10 minutes until it releases its juices.
- Pack the cabbage tightly into a clean jar, pressing down firmly.
- Cover the jar with a clean cloth and let it ferment at room temperature for 1 to 4 weeks, depending on desired sourness.
- Once fermented to your liking, transfer to a sealed container and refrigerate.
