Homemade sauerkraut is one of those simple recipes that turns humble cabbage into something wonderfully tangy, crunchy, and flavorful. With just cabbage, salt, and time, you can make a delicious fermented vegetable to enjoy throughout the winter.
Ingredients
- 3 large heads of green cabbage
- 2–3 tablespoons non-iodized salt, approximately 2% of the cabbage’s weight
- Optional: 1 tablespoon caraway seeds
- Optional: 1 teaspoon black peppercorns
Step-by-Step Instructions
See more on the next page
