German Homemade Sauerkraut
This German sauerkraut recipe is probably the easiest, most authentic of sauerkraut recipes you'll see. There are only 3 ingredients, and the steps are easy. Start your German sauerkraut recipe today and you'll have a delicious vegetable dish that's a perfect accompaniment to ham or pork chops. It's great with Polish sausage or hot dogs, too!
- 2 pounds green cabbages, shredded
- 2 tablespoons coarse, kosher, or sea salt
- 1 teaspoon sugar
- Toss the cabbage, salt and sugar together in a large bowl.
- Let sit at room temperature for 1 hour, or until the cabbage has released a lot of water. If there is not enough brine, the sauerkraut will go bad before it ferments.
- Place the cabbage in a large glass or glazed earthenware jar or canister, first squeezing the liquid from each handful back into the bowl.
- After you've added all the sauerkraut, push it down with your fist to make it more compact. Then pour in enough brine to cover the cabbage by at least 1 inch.
- Insert a small plate, large enough to cover all the cabbage, inside the jar to keep the cabbage submerged.
- Drape the canister with a cloth and let sit at room temperature for 2-4 weeks.
- Check the plate after a couple of days. If it's floating on the brine, place another plate on top of the first to create more weight. It's ready when it tastes like sauerkraut. Makes 5 cups.
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