This fermented sauerkraut recipe is my all time favorite. It's full of vitamin C and vibrant in color. Its also the simplest way to make fermented sauerkraut.
2 lb. fermenting crock
Himalayan pink sea salt
Chop cabbages and layer into crock with salt.
Use tamper to smash the cabbage until a large amount of liquid comes out of them. This will take about 15-20 minutes.
Place weights in the crock. Press down. If liquid doesn’t cover all of the cabbage you either need to keep smashing or add salt water until all the cabbage is covered.
Place lid on crock.
Check on the sauerkraut daily to make sure it isn’t molding.
Fermented for about 2 weeks.
Transfer to glass jars with lids. Keep in the fridge for up to a year.
Serve with potatoes, soups, sausages, sandwiches, or anything else that suits your fancy.
This recipe can easily be reduced to smaller quantities. Just use 1 tablespoon of salt per head of cabbage.