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.
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.
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.
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.