Two simple ingredients for homemade sauerkraut - Cabbage and Sea Salt!
Shred cabbage in food processor.
Work salt into cabbage. Let sit for 10 minutes. Repeat with remaining cabbage and salt.
Massage cabbage & salt 10 minutes.
Fermenting equipment used to make homemade sauerkraut.
Transfer cabbage and brine to 64 oz. wide-mouth mason jar.
Add additional brine to cover cabbage.
Top with cabbage leaf and glass weight.
Screw on twin bubble airlock and seal. Fill airlock with water to levels.
During the first week, the cabbage turns from green to a light beige as it ferments.