Easy and Inexpensive Homemade Sauerkraut

• Produce

  • 1 head Cabbage

• Baking & Spices

  • 1 tbsp Sea salt

• Liquids

  • 1 Optional- water

• Tools & Equipment

  • 2 qt Mason jars

• Other

  • Cheesecloth

Found on acultivatednest.com

Description

Ingredients

• 1 head of cabbage
• 1 Tbsp. sea salt
• 2 quart Mason jars
• cheesecloth
• optional- water

Directions

• Peel off first couple outer leaves of cabbage and cut off stem.
• Cut cabbage in half, and then again if you prefer smaller pieces.
• Slice into very thin ribbons, as narrow as you can cut.
• Wash and sanitize your Mason jar well, I run mine through a dishwasher cycle for the heat.
• Place cabbage in a large bowl with sea salt.
• Mix together with your hands, squeezing firmly as you go. Do this for about 5 minutes- this will aid the cabbage and salt in mixing together to break down. Your cabbage will start wilting and releasing its water- this is good!
• Let it sit in the bowl for an additional 10-15 minutes to continue breaking down.
• Transfer cabbage to jar, pressing down firmly and packing it in. Add all the liquid in the bowl as well. I fill mine about ¾ of the way full with tightly packed cabbage. If yours did not produce enough water to keep it completely covered in the jar you will need to make some additional brine.
• Add 1 tsp. of salt to 1 cup of water and pour as much as needed to be sure your cabbage is fully covered. You can press down your final layer with another smaller mason jar or a cup.
• Cover the top with cheesecloth and set in a cool, dark place for 2-3 weeks. Make sure it remains covered in liquid. You do not want to cover with a lid yet, as the sauerkraut will be producing gas and it needs to escape.
• Once ready, remove cheesecloth, replace lid and store in refrigerator for 6 months to a year. Enjoy!