Sauerkraut is a great addition to so many types of meals and is simple to create at home. Homemade sauerkraut ferments over a few days and holds incredible taste while providing great probiotic benefits. Simply using kosher salt and cabbage, this sauerkraut comes together with minimal effort and equipment!
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Skip ahead:
00:00 Intro
01:49 Preparing the cabbage
03:35 Seasoning the cabbage
04:41 Massaging the cabbage
06:25 Packing the jars
08:44 Detailing daily instructions
10:25 Tasting the sauerkraut

INGREDIENTS
2 lbs organic cabbage shredded
1 tbsp kosher salt

INSTRUCTIONS
Clean the cabbage. Remove any large outer leaves with thick ribs and set them aside. Use a kraut cutter, mandolin, or sharp knife to slice the cabbage. The cabbage can be sliced up to 1/4inch thick or smaller.

In a large bowl, combine the shredded cabbage and kosher salt. Toss the two ingredients together and gently massage the salt into the cabbage. Allow the cabbage and salt to rest until juice begins to collect in the bottom of the bowl, about 46 minutes.

Pack the cabbage into a quart jar, slightly pressing to cover it with its own liquid. Pour any remaining liquid in the bowl over the packed cabbage. The cabbage needs to stay below liquid at all times during fermentation. Cut a piece of the reserved cabbage outer leaf into a smaller size that fits into the quart jar. Press the outer leaf onto the shredded cabbage and use it as a weight to keep the cabbage below the liquid.

Put a lid on the jar and place it in a spot out of direct sunlight. Once a day, remove the lid to allow the collected gas to escape. Begin to taste the sauerkraut after 23 days. Let the sauerkraut sit for up to 9 days until it achieves the desired sour flavor. Once finished, remove the top piece of cabbage and store the sauerkraut in the refrigerator to stop the fermentation process.

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From my farm to your home.

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.