It’s very easy to make Sauerkraut.
You can add:
- ginger
- garlic
- anti-inflammatory spices
- citrus peel
- onions
- peppers (try dried chipotle peppers)
- and other yummy and healthy ingredients
You just chop up the vegetables, cover them in brine, put on a loose lid (to let the gas escape) and wait 4 to 7 days. You can measure a 1% to 3% brine using a kitchen scale, but I just add 3 tsp of finely ground salt (or 4 tablespoons of very course salt) to 4 cups of water. That is close enough. Then you just pop the jar in the refrigerator. I also brine and ferment sweet peppers and cauliflower. It’s hard to screw up.
