Since my New Years resolution is to eat more 🌭 hotdogs 🌭, I figured I better get to making some sauerkraut in order to self motivate. 

  • 1 pound green or white cabbage, thinly sliced
  • 4 teaspoons kosher salt
  1. Place the cabbage and the salt into a large mixing bowl.  Work the cabbage very well with your hands, squeezing and rubbing handfuls together so that some water starts to release.
  2. Pack into a 1 quart jar so that the cabbage releases more water.  The cabbage should now be sitting in a small layer of water.  The cabbage needs to be completely submerged for it not to go bad, so for the first couple of days weigh it down with a small dish or weight (glass or ceramic only) to get it started.  
  3. As soon as the cabbage is submerged on its own, close the jar with a lid and store in a cool,  dark place for at least one week.  It will keep unopened for up to three months and will turn a light bron color as it matures.  Once opened, it will store in the refrigerator for up to one month.
sarah adams