Sauerkraut Recipe

Ingredients:

• 1 medium head of green cabbage (about 2-3 pounds)
• 1-1.5 tablespoons non-iodized salt (e.g., kosher salt or sea salt)
• Optional: Caraway seeds, juniper berries, or other spices for flavor

Equipment:

• Large mixing bowl
• Clean glass jar or fermentation crock
• Weight (e.g., a smaller jar or fermentation weight)
• Clean cloth or lid (not airtight)

Simple 5-Step Sauerkraut Recipe

1. Shred & Salt:
   Thinly slice 1 head of cabbage, mix with 1-1.5 tbsp salt, and massage for 5-10 minutes until it releases liquid.

1. Pack Tightly:
   Press the cabbage and its brine into a clean jar, ensuring it’s fully submerged.
2. Weigh It Down:
   Place a cabbage leaf or fermentation weight on top to keep the cabbage under the brine.
3. Ferment:
   Cover with a cloth or loose lid and let it sit at room temperature for 1-4 weeks, tasting occasionally.
4. Store & Enjoy:
   Once tangy, seal the jar and refrigerate. Use as a condiment or side dish!