Easy Homemade Sauerkraut Recipe

Ingredients

• 1 head green or purple cabbage
• 2 tablespoons fine sea salt
• 2 teaspoons caraway seeds (optional)
• 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

1. Sterilize two 1-quart or eight 8-ounce mason jars. (I like to use small jars so that I can take individual portions with me for lunches.) For instructions, see “Tips for Pickling and Fermenting”.
2. Core the cabbage, remove and discard the limp outer pieces, and shred the cabbage. Place in a large bowl and sprinkle with the salt.
3. Use your hands to massage the salt into the cabbage until it starts to sweat and moisture is released into the bowl. This takes about 10 minutes. Add the caraway and sweetener (if using).
4. Divide the cabbage mixture between the sterilized mason jars. Press the mixture down to get out air bubbles. Place a sterilized weight on top of each jar to keep the cabbage submerged in the brine. (I place a measuring cup weighted down with a few clean rocks inside the mouth of the jar.)
5. Cover each jar with a piece of cheesecloth and secure the cheesecloth in place. Set on the counter for 3 to 5 days, depending on how fermented you prefer your sauerkraut. The longer it ferments, the more pungent the flavor will become. Once it is fermented to your liking, remove the weights that are keeping the sauerkraut submerged. Cover the jars tightly and store in the fridge for up to 3 months.