Real Sauerkraut is different than the type you'll buy in most stores and the recipe is simple as heck:
- cabbage
- salt
- water
The real added ingredients are microbes in the air & on the cabbage and time.
- Slice cabbage very thin with knife or food processor.
- Scrunch up with some salt until the cabbage starts shedding some of its juice.
- Smoosh the cabbage into mason jars or a large crock
- Keep cabbage under the liquid so no air can get to it
It will be ready to eat in 2 weeks and gets better with age.
This is also the way that they make kosher dill pickles, but this is, as my wife says, some "pretty funky stuff." I love it.
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