Homemade Sauerkraut – Sybaritica

This Homemade Sauerkraut Recipe takes two ingredients and produces a lovely, crisp, tangy pickle with minimum fuss, and just a little time.

• ½ a Small Cabbage
• 1 Tbsp. coarse non-Iodized Salt.

• Shred the Cabbage finely, toss with the Salt in a bowl and set aside.
• When the Cabbage is wilted and has thrown off water, drain it and quickly rinse away excess Salt.
• Pack the Cabbage into a suitable container and add enough water to just cover. Use cloth or kitchen Paper to cover the jar opening.
• Place the container in a cool place for several and watch for signs of fermentation in the form of gas bubbles.
• Once fermentation has commenced, continue to monitor until the characteristic sour smell is apparent (anywhere from 3 to 10 days after beginning).
• Once the sourness has developed to your preferred degree, store the finished Sauerkraut in the fridge and use as necessary.