Easy Homemade Sauerkraut

Sauerkraut has been a staple for hundreds of years. This is great on its own or as a topper for a variety of foods. Refrigerate or freeze sauerkraut once it is fermented.

Step: 1

Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.

Step: 2

Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.

Step: 3

Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

Per Serving: 28 calories; protein 1.3g; carbohydrates 6.5g; fat 0.1g; sodium 677.8mg.

Getting stay in and cook your dinner instead of eat in the evening out is good a step in the best way if you’re focusing on eating healthier. There’s no best way to know precisely what’s going into the food you’re eating than by making it yourself! Making the best of the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, it’s time to make your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sugar , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .