This recipe for sauerkraut comes from “Simply in Season” by Mary Beth Lind and Cathleen Hockman Wert.
Easy Homemade Sauerkraut
Ingredients
- 4 cups raw cabbage shredded
- 1 teaspoon salt
Instructions
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Pack shredded cabbage into a clean quart jar. Sprinkle salt on top.
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Pour in boiling water until the jar is filled to its neck. Heat the sealing lid in boiling water. Wipe off the rim of the jar with a clean cloth, put on the hot lid, screw on the ring and set the jar in a pan at room temperature.
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As the cabbage ferments it may ooze out the top of the jar; hence the need for the pan for at least a week. The ring will get rusty as it stays on the jar until the sauerkraut is used. The flavour will intensify after the second week.
Recipe Notes
Makes 4 cups.