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Homemade Sauerkraut! I made a pint jar. Shredded half of a small head of cabbage and added 1 tbs kosher salt (don’t use table salt) and I squeezed the cabbage into the salt with my hands till it began to liquify then packed in in my jar. After about 5 days it’ll be slightly fermented but to reach full fermentation it’ll take about 3 weeks. 6-8 weeks it’ll be very fermented and so good! Store in a cool dark place or in the refrigerator. You can feed it and add more cabbage and salt as you use it.
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*HOMEMADE SAUERKRAUT* - PRINT the recipe: https://www.wyseguide.com/homemade-sauerkraut/ If you’ve ever purchased (or ate) sauerkraut and wondered how it’s made, today is the day you find out. And since there are no secrets here, I’ll let you know that it’s super simple and only needs two ingredients: cabbage and salt. This is pretty much a set-it-and-forget-it “recipe” with delicious, fermented results. You’ll love it! INGREDIENTS - 2 lbs organic cabbage shredded - 1 tbsp kosher salt INSTRUCTIO
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