Sauerkraut
Homemade Sauerkraut packs shredded cabbage into jars with a sweet vinegar brine and lets it mature in a cool, dark place. The method is simple and preserves the cabbage for tangy German sides after about two weeks.
π¨βπ³ Instructions
Pack shredded cabbage firmly into clean jars.
Combine the sugar, vinegar, and 1 quart water in a pot.
Bring the brine to a boil, then turn off the heat and stir in the remaining 3 quarts water.
Pour the brine over the cabbage so it is covered.
Apply lids and store the jars in a cool, dark place for about 14 days before using.
π· Perfect Pairings
Complete your meal with these
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