This is how to make Sauerkraut that stays crisp and never fails! Making sauerkraut is easy with this old European recipe. I get constantly asked for this sauerkraut recipe and you won't believe how easy it is! Get perfectly preserved sour cabbage with these secrets every time!
3 kilograms cabbage(6 lbs)
How to make Sauerkraut:
In an extra-large bowl mix together the cabbage, salt, carrot, and sugar and pack into a large pot.
Stir the cold brine ingredients together and pour over cabbage.
Press the cabbage mixture down with a heavy plate and make sure liquid covers the cabbage completely to prevent any browning. Let sit at room temperature for 3-5 days.
Pack into a 1-gallon jar, (or four 1-quart jars) pressing, the liquid over the cabbage, and keep refrigerated for up to 12 months.
Omit the carrot for a traditional sauerkraut recipe.
3 kilograms is about two large heads of cabbage.
My aunt likes to air out any bitterness before packing it into jars. Simply dump the sauerkraut into a large bowl after fermentation and allow it to sit open for 2 hours. Then pack tightly in jars, pressing the liquid over cabbage, and store in the fridge as directed. I skip this step.