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!
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