Homemade sauerkraut cannot be compared with the store-bought stuff: it’s crunchy and just sour enough, perfect for serving with sausage, meat dishes, or layering in a sandwich. And making it is much easier than you think. Yes, the process can be a bit time-consuming, but most of the time you just have to wait patiently for the cabbage to do its thing and ferment all by itself.
Ingredients for Homemade Sauerkraut:
Water - enough to cover the cabbage
Method of preparing the Homemade Sauerkraut:
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Throw away the wilted outer leaves of the cabbage. Cut each cabbage into quarters and remove the core. Slice the remaining cabbage into thin ribbons by hand or in a food processor.
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In a large bowl, combine the cabbage, garlic, onion, and sea salt. As the juices of the cabbage will be drawn out by the salt, the cabbage will make its own brine.
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Fill a large sealable plastic bag with water and place it over the cabbage mixture so that the cabbage is completely covered and not exposed to air.
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Place the cabbage mixture in a dry and cool place (the temperature of the room you ferment the sauerkraut in should not rise above 70°F (21°C).
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If after 24 hours of fermentation, the brine has not covered the cabbage completely, you need to add more brine. To do this, combine 1 teaspoon of salt with 1 cup of water and add this brine to the cabbage - just enough to cover the cabbage.
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Let the cabbage ferment for 1-4 weeks. It all depends on how sour you like your sauerkraut. The longer you wait, the tangier it becomes. When you like the taste of the sauerkraut, transfer it to sterilized sealable containers or jars.
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Sauerkraut will keep in the fridge for up to 6 months. As long as the sauerkraut isn't moldy or discolored, it's safe to eat.
Source: Allrecipes.com
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