Easy Homemade Sauerkraut recipe
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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
Nutrition Info
- 28 caloriescarbohydrate: 6.5 gcholesterol: : -fat: 0.1 gfiber: 2.5 gprotein: 1.3 gsaturatedFat: : -servingSize: -sodium: 677.8 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Easy Homemade Sauerkraut
Directions
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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).