Follow these steps for perfect results
cabbage
shredded
canning salt
boiling water
Sterilize pint or quart jars.
Shred or thinly slice the cabbage.
Mix the cabbage with canning salt.
Pack the cabbage tightly into the sterilized jars.
Pour boiling water over the cabbage, leaving headspace.
Weigh down the cabbage to keep it submerged.
Allow the sauerkraut to ferment for several days at room temperature.
Check the sauerkraut daily and remove any scum that forms.
Once the sauerkraut has reached the desired level of sourness, refrigerate to slow down the fermentation process.
Expert advice for the best results
Ensure the cabbage is fully submerged during fermentation to prevent mold growth.
Adjust the fermentation time based on your taste preferences.
Store fermented sauerkraut in the refrigerator for extended shelf life.
Everything you need to know before you start
5 minutes
Yes, can be made weeks in advance.
Serve in a small bowl alongside the main dish.
Serve chilled as a side dish
Pair with grilled meats or sausages
Use as a topping for reuben sandwiches
Crisp and refreshing to balance the sourness.
Discover the story behind this recipe
Traditional food in many European countries, particularly Germany and Poland.
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