Small-batch, homemade sauerkraut is so easy to do that you'll be making it all year round!
Prep
Work the Cabbage
Finish Up
Use a good quality salt without iodine or anti-caking ingredients.
I used a small one-pint jelly jar filled with water to weight down the cabbage.
Salt helps to pull water from the cabbage and create the brine. It adds flavor and keeps the kraut crispy.
Keywords: sauerkraut, cabbage
Find it online: https://thehotelleela.com/summertime-sauerkraut/