Save the season
Small-Batch Sauerkraut
Two ingredients and time: shredded cabbage ferments in its own 2% salt brine into tangy, living sauerkraut. No canner, no starter, no fuss.
Log in to save this recipe
You'll come back to this recipe after signing in.
Ingredients
one batchFrom the garden
- 1 medium green cabbage, outer leaves set aside, cored, finely shredded · about 2½ pounds
From the pantry
- 1½ tbsp canning or pickling salt · 2% of the cabbage weight; weigh and scale the salt if your head is bigger or smaller