Our Kraut

Our Kraut

Don’t be scared!

Fermenting foods may seem daunting, but we’re here to show you just how easy it can be! Sauerkraut is a favorite in our house, here’s our recipe in 5 easy steps!

1. chop the cabbage
2. salt the cabbage
3. squish the cabbage
4. pack the cabbage

5. practice patience…

That’s it! We salt to taste, but Sandor Katz recommends 3tbs per 5 pounds of cabbage. Depending on the weather, it may take a week if it’s warm, or longer in the winter. You’ll notice in step 4 we fold up an outer leaf to help hold all the pieces under the brine- there are special weights available, but this works for us!

We wish you the best of luck on your fermenting journey- please let us know how it goes, and if you added anything to the recipe! xo

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