Homemade Sourkraut
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If you’ve never thought about making homemade sauerkraut, this recipe will show you how ridiculously easy it is to make your own in just a few days. With only 2 simple ingredients you'll never go back to grocery store-bought kraut again.
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Quarter the cabbage by using a sharp knife. Remove the core and then slice the cabbage into thin strips.
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Transfer the sliced cabbage into a large bowl and evenly sprinkle sea salt over it. Mash the cabbage until juices release.
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Place the cabbage in a jar, then compress them thoroughly using a wooden spoon. Repeat as needed until full.
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If the cabbage is not fully submerged in its own liquid, prepare a 2% brine solution to fill the remaining space.
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Place the jar in a dark space at room temperature. Keep away from direct sunlight for
at least one week.
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