Sauerkraut is as amazing tasting as it is good for you. It’s the perfect sour addition to any dish. And I really mean any! From your morning eggs to your chicken wrap, you can’t go wrong with this delish side!
- 1 head purple cabbage
- 1/2 tbsp sea salt (for massaging)
- 1 filtered water (enough to top off cabbage after massaging)
- 1–1/2 tbsp sea salt (for fermenting)
- 3 cloves garlic (for fermenting)
- 2 tsp onion powder (for fermenting)
- 3 tsp cayenne powder (optional, optional for fermenting)
- 1 qt canning jar
- Chop up that cabbage into 1/8″ pieces – doesn’t have to be perfectly even or thin.
- If you have gloves, now is a good time to put them on so your hands and fingers don’t turn blue.
- Put chopped cabbage into a bowl with your 1/2 tbsp of sea salt and start massaging for about 10 minutes or so. You’ll want to release all those great juices from the cabbage.
- After you’ve released all those ‘awesome for fermenting’ juices, put all of that into your canning jar.
- Every day, open the lid and release some of that air inside the jar. It’s good for the fermentation process. After a week, open up the lid and (with a clean spoon) take some of the sauerkraut out and taste it! You’ll know if it’s ready.
- Otherwise, ferment for another week or so, while checking every couple of days to taste test again.
Use organic ingredients whenever possible.
- Category: Side Dish
- Cuisine: German