Homemade Sauerkraut
Sauerkraut is super easy to make.
Open in Cookpad AppSteps
- 1
Halve cabbage and remove core.
- 2
Shave on a mandolin. The thickness is up to you, and it might take a few batches to find what you like.
- 3
Season with salt and mix well. Set aside for about an hour.
- 4
Pack the cabbage into a vessel which allows it to be pressed beneath the level of its brine.
- 5
Taste the brine. If it's not salty, add more salt. If it's too salty, add water.
- 6
Taste your sauerkraut every day or two. When it is tangy to your liking, move it into the fridge.
- 7
There isn't a set time here, just set it aside in a nice spot and have a taste when it occurs to you. When you have a bite and think to yourself "hey, that's pretty good," then you can share it with some friends.
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