This recipe for sauerkraut comes from “Simply in Season” by Mary Beth Lind and Cathleen Hockman Wert.
Easy Homemade Sauerkraut
- 4 cups raw cabbage shredded
- 1 teaspoon salt
Pack shredded cabbage into a clean quart jar. Sprinkle salt on top.
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.
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.
Makes 4 cups.