Homemade Sauerkraut

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Making homemade sauerkraut is not only surprisingly easy but also incredibly cost effective. All you need is sea salt, cabbage and a container to keep your kraut in while it ferments.

I started with four heads of cabbage and ended up with two large pickle jars full of sauerkraut. I started by cutting each head into quarters and trimming out the cores. Then I shredded each wedge over a bowl.

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Next I tossed the shredded cabbage and salt together. You need to add 2% of the cabbage weight in salt to each batch. I worked with a pound of cabbage at a time to make sure the salt was well mixed in.

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Next add each batch of cabbage/salt mixture to your jar or crock and mash it well to squish out all the juice and eliminate any air bubbles. Continue adding the salted cabbage a pound at a time to your jar squishing in between each layer until your jar is almost full.

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The final step is to add a weight to keep the cabbage under the juice. I used a gallon size bag filled part way with water as mine. Now all that’s left to do is let it sit and ferment. Length of fermentation time varies, I just let it sit for a week and then check each day. Fermentation is complete when the¬†sauerkraut has the amount of flavor desired. Once it is done fermenting you can either keep it in the fridge for several months or can it to store on a shelf for up to a year.