Simple Way to Lacto Fermented Sauerkraut Brands

Easy Homemade Sauerkraut

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Recipe Summary Easy Homemade Sauerkraut

Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

Ingredients | Lacto Fermented Sauerkraut Brands

5 pounds cabbage, thinly sliced

1 onion, thinly sliced

3 tablespoons sea salt

3 cloves garlic, minced, or more to taste

water to cover

Directions

Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.

Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.

Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

If you have older cabbage, you may need to create a small amount of brine to help cover the cabbage.

Info | Lacto Fermented Sauerkraut Brands

prep: 25 mins additional: 1 week total: 1 week Servings: 24 Yield: 3 pounds of sauerkraut

TAG : Easy Homemade Sauerkraut

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