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Sauerkraut
Budget-friendly recipe
What You'll Need
- Cutting board
- Knife
- Measuring spoon
- Mixing Bowl
- Sterilized glass jar with tight-fitting lid
Directions
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Combine shredded cabbage and sea salt in a bowl and massage for about 5 minutes. Liquid should be released during this process.
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Allow the cabbage mixture to sit for ~1 hour.
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Pack the cabbage into a jar. Make sure the line of the liquid (also referred to as the "brine") is covering and above the cabbage, otherwise mold may grow. Seal the jar.
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Place the jar on your countertop and allow your cabbage to ferment for at least five days (the longer the fermentation, the tangier the taste). Open the jar once a day to release the pressure. Check to make sure the brine is still covering the cabbage. Push down the cabbage if needed.
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Once the sauerkraut is fermented to your taste, transfer to the fridge. Serve and enjoy!
Storage Tips
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The ideal temperature for fermenting is 65-72 F (18-22 C). Place your jar in a cool, dark place (e.g. inside your cabinet) if you live in a hotter climate. Place your jar in a warmer place (e.g. on top the fridge) if you live in a colder climate.
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Store leftovers in the refrigerator up to 3 months.
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Sterilize your jar by putting the jar and lid in a pot of cold water and bring it up to a boil for 10 minutes. Allow the jar to cool down before handling or filling it. CAUTION: Do not drop your jar into boiling water or place your hot jar into cold water to cool down; this can cause the glass to break!
Nutrition Info and more
Serving size:
Total calories:
½
cup
18
Total fat:
<1 g
Saturated fat:
<1 g
Carbohydrates:
4 g
Protein:
<1 g
Fiber:
1 g
Sodium:
274 mg
