Easy 2-ingredient Small-batch Fermented Sauerkraut

"Making homemade fermented sauerkraut is one of those old-fashioned kitchen skills that is surprisingly simple once you understand what is happening inside the jar. All you really need is fresh cabbage, salt, a couple of jars, and a little patience. The salt draws the natural moisture from the cabbage, creating the brine, while beneficial bacteria naturally present on the cabbage ferment its sugars and develop that delicious tangy flavor we expect from sauerkraut. I especially like making a small batch in jars. You don’t need a large crock or a basement full of fermentation equipment, and after a few weeks, you have homemade sauerkraut ready to enjoy with all kinds of meals."

Preparation Time45 min