4 easy spicy sauerkraut recipes for you to make at home!
Sterilize a wide mouth quart jar and a fermenting weight. Set aside.
Remove any brown/wilted outer leaves from the cabbage. Cut out the core of the cabbage and rinse it well, allowing the water to flow between the leaves. Drain well.
Remove one of the outer cabbage leaves and set aside for later.
Finely chop the cabbage. This can be done by shredding it with a food processor.
Place the cabbage in a large bowl. Sprinkle the salt on top and let sit for 15 minutes. Massage the cabbage for 5 minutes, or until it softens and releases its juices.
Add the remaining ingredients for the particular type of spicy sauerkraut you're making. Stir well.
Pack the mixture into the cooled sterilized jar, pressing down on the cabbage to get it to all fit in the jar.
Cut out a round of cabbage from the leaf you reserved that's a bit bigger than the jar. Place the circle of cabbage on top of the sauerkraut in the jar to keep the veggies submerged under the brine.
Place the fermentation weight on top. Screw a plastic lid loosely on top. Set aside in a spot out of direct sunlight. It's best to put the jar in a small dish to catch any overflow.
Allow to ferment for 1-2 weeks, or until the sauerkraut is as sour as you like it. If at any point the brine gets too low, you can top it off with a 2% salt water solution.
Refrigerate and enjoy!