Why make your own sauerkraut?
- Many store-bought varieties are pasteurized as they are packaged, so they don't retain the probiotic benefits of a fresh batch.
- It's easy. You basically squeeze salt into shredded cabbage, then let it sit in a jar for about a week.
- It's cheap. One cabbage (about $1) makes about 3C of sauerkraut.
- It's fun. If you're exploring making more of your own food, this is an easy way to start.
As simple as this process is, first-time fermenters may have a lot of questions about food safety and general trouble-shooting. Rather than reinvent the wheel, I'll refer you to this wonderfully laid out blog that includes lots of pictures and step-by-step instructions.
I just put up a batch, and can't wait to add it to roasted potatoes with caramelized onions and mushrooms, sausages, tacos, and more.