Description
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
- 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).
Prep Time: 25 mins
Total Time: 1 week
Servings: 24