Ingredients
Method
- Shred the cabbage and grate the carrot.
- Add cabbage to a large bowl and sprinkle with salt.
- Massage for 5-8 minutes until liquid forms.
- Mix in the grated carrot.
- Pack tightly into a clean 32-ounce jar.
- Ensure the cabbage is submerged under liquid.
- Add brine if needed.
- Weigh down the cabbage.
- Cover with a towel and secure with a rubber band.
- Ferment in a dark place for 7-14 days.
- Taste and refrigerate when ready.
Notes
Always keep the cabbage submerged beneath the liquid.
Place the jar on a plate to catch any overflow.
Fermentation speed depends on room temperature.
The sauerkraut becomes tangier the longer it ferments.
Homemade sauerkraut often tastes better after a few days in the fridge.
Storage
Refrigerate for up to 6 months.
Do not freeze for best texture.
Always use a clean fork when serving.
Place the jar on a plate to catch any overflow.
Fermentation speed depends on room temperature.
The sauerkraut becomes tangier the longer it ferments.
Homemade sauerkraut often tastes better after a few days in the fridge.
Storage
Refrigerate for up to 6 months.
Do not freeze for best texture.
Always use a clean fork when serving.