Homemade Sauerkraut
Serves: 2 quarts
  • 1 medium head green cabbage (~ 3 lbs)
  • 1-1/2 Tbsp kosher salt
  • A 2-quart wide-mouth mason jar (or two 1-quart mason jars)
  • Cloth (for covering jar)
  • Stones or marbles (to use as a weight)
  • Rubber band
  1. Cut into quarters and trim out the core. Cut each quarter in half to make 8 wedges. Chop each wedge crosswise to make very thin ribbons.
  2. In a large mixing bowl, add salt and sliced cabbage. Massage with hands until cabbage is limp (5-10 minutes).
  3. Tightly pack cabbage into jar(s) including the liquid that was released in step 2. Use a weight to weigh down cabbage so it’s submerged in its liquid.
  4. Cover with a cloth and secure with a rubber band. Press cabbage every few hours so it remains submerged.
  5. Allow to ferment in cool room away from direct sunlight for 3-10 days. Fermented cabbage will keep for at least 2 months or longer in the refrigerator.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/homemade-sauerkraut/