This recipe is one from an active member in one of my food storage groups- she shares a lot of helpful recipes and tips and this one caught my eye.
As a grandma herself, she said this is how her grandma used to make homemade Sauerkraut. I’m all for trying out old fashioned recipes and going back to our roots so I’m excited to try this out.
This recipe has to sit for 3 weeks before it’s ready, but then she said it will last up to 2 years without refrigeration! That’s awesome.
Here’s the funny part…
So my funny confession……. I have never to my knowledge tried any type of sauerkraut!
How will I know if it turns out and is good or bad you say? I’ll ask my husband! haha
He’s had and loves sauerkraut so I am depending on his taste buds to tell me if this turns out and tastes good or bad since I wont have a basis for comparison.
I’ll let you know in a few weeks!
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- Airtight Canisters
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- Ball Mason Jars Wide Mouth
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Ingredients
- A Container with a lid (I used a ice cream bucket)
- 1 head of cabbage
- Salt
Instructions
Cut the core/stem out of the middle of the cabbage creating a hole where the core was.
Place the head of cabbage with the hole side up into the container or bucket. Fill the hole with salt.
Make a brine using the following salt/water ratio- 4 cups water to 3 T fine table salt (or 4T of Kosher salt).
Pour the brine into the container until the cabbage can be completely submerged in the brine. Cover with a lid and set aside for 3 weeks. Enjoy!
It can stay good for up to two years without refrigeration, as long as it is continuously submerged in the brine.
