Before I begin this post, I’ve got to be honest with you: I’ve never really liked sauerkraut. Even though my family is mostly German, German Chocolate Cake is about as nationalistic as I get. My husband, on the other hand, loves sauerkraut.
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Easy 2-Ingredient Homemade Sauerkraut
Free of grain, gluten, eggs, dairy, sugar.
- 1 head of cabbage, as fresh as possible
- 1 T. Himalayan salt, or other colored salt
You’ll also need
- canning jars, either quart or pint-sized (I like to use wide-mouth quart size)
- canning lids (the metal disks with rings)
Chop or shred cabbage. Place in a large ceramic or glass bowl (don’t use metal or plastic!) and sprinkle with salt. Stir with your hands or a wooden spoon until all the cabbage has been coated with the salt.
Let the mixture sit for about 1/2 hour. This allows the salt to pull the juices out of the cabbage.
After 1/2 hour or so (you can let it sit for hours), knead the cabbage with clean hands. Keep kneading until the juice begins to drip down to the bottom of the bowl (about 5 minutes). You might not get tons of juice, that’s ok.
Pack the wilted cabbage down into your canning jars. Don’t just dump it in the jars, really jam it in as well as you can. Make sure there’s at least an inch between the top of the cabbage and the rim of the jar. Depending on the size of your cabbage, you should get about 2 1/2 quarts of homemade sauerkraut.
Divide the cabbage juice from the bowl between the jars, then fill them with filtered water until the cabbage is covered.
Using one of the clean, outer leaves of the cabbage, press the cabbage below the surface of the water. You might need to weight it with a clean rock or something to keep it below the water level, but I don’t usually have to.
Screw your lid on tightly and set the jar in a dark place for at least three days to ferment.
Transfer to the fridge and enjoy with your bratwursts and lederhosen! Just kidding. 😉
Need more yummy fermented foods in your life? Of course you do! Who doesn’t, really? Here are some of my family’s favorites!