Sauerkraut
Homemade Sauerkraut preserves chopped cabbage in a sweet-sour salt and vinegar brine. The cabbage is packed under the liquid, weighted, and left to sour before being transferred to clean jars for a pantry-style German accompaniment.
π¨βπ³ Instructions
Pack the chopped cabbage firmly into a clean crock or jar, leaving enough room for brine to cover it.
Mix the water, salt, vinegar, and sugar until dissolved, making more solution if needed.
Pour the brine over the cabbage so the cabbage remains fully submerged.
Cover with a clean white cloth and a plate or weight to hold the cabbage down, then let stand 12 to 14 days.
Transfer the kraut to clean quart jars, seal, and heat in a canner just until the lids seal.
π· Perfect Pairings
Complete your meal with these
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