I enjoy eating homemade sauerkraut. For years I thought making sauerkraut was a complicated process using special equipment but that’s not true. It’s easy and likely everything needed to make it is on-hand.
- wide-mouth jar
- cutting board
- measuring spoon
- large stainless-steel bowl
- mortar for pounding
- sealed bag to cover jar
1 t salt = 1 pound cabbage
Remove defective or dirty leaves from cabbage.
Cut core from cabbage with a sharp knife.
Using equation of 1 t salt for each pound of cabbage, measure needed salt; set aside.