southern plate

How To Make Sauerkraut

What You Need to Make Sauerkraut


Shred cabbage, mix with salt, and squeeze to release juices. Let it rest for 10 minutes. Pack into a jar, press down, and leave for a day.


Ensure enough liquid covers the cabbage. If not, add water until submerged. Press down cabbage, then cover with the lid again.


During the first week, open the lid morning and evening to release pressure, then close it. Afterward, open once a day.


Taste sauerkraut after a week. When it's to your liking, refrigerate for months. I wait two weeks before refrigerating.


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