When life gives you cabbage, you need to make sauerkraut. Homemade sauerkraut is a lot different from the stuff that comes from the grocery store. It's crunchy and delightfully sour, perfect for topping a round of beer-braised brats or layering into a big sandwich.
Naturally fermented sauerkraut is super-simple to make, is so good for you and tastes delicious – crunchy and tangy, nothing like you may have tasted on a hot dog from that stand at the county fair.
Making sauerkraut is an age old method of preserving food by fermentation. Fermenting certain foods may turn some people off, but the truth of the matter is there are many foods that are fermented we consume. Pickles are one of the most common. The sauerkraut fermenting process is extremely easy and it just takes a little time. You don’t need any specialized equipment, either. In fact, it is so simple you can make sauerkraut using a mason jar.
On the next page is a recipe for making naturally fermented sauerkraut using a mason jar.