[phyrrus9]

Something I like to eat is a deep fried bratwurst (trust me, it's delicious) completely covered in sauerkraut. Of course, you can buy the kraut at the store, but I always felt the flavor was bland and there wasn't enough crisp in it for my liking.
I set out to making my own. I failed a couple times, but I've got it down pretty well now and usually make a few half gallon jars of it a year.
The recipe is dead simple:
1. 1 tsp of iodine free salt per cup of water (distilled is probably better, but I just use tap water)
2. make sure you completely cover the shredded (or cut however you like) cabbage with the solution
3. let sit in a dark place for at least 6 weeks
4. do NOT let air in the jar, ever

Of course, getting that to actually work is the tricky part. Sauerkraut is made via lacto-fermentation, where lactic acid bacteria present on the cabbage eat the sugars and starches in it and convert them to lactic acid, producing the distinctive flavor.
The problem is, this generates CO2 as it works, and you don't want to leave your jars open (because air will get in).
Personally, I just check on them every day for the first week, then once a week after that and use a butter knife on the jar ring to slightly weaken the clamping force on it and allow the gasses to escape. Once they've left, the lid reseals itself and acts as a check valve.

The other problem is getting the brine to completely cover the cabbage. There are plenty of products out there from discs to springs to homemade examples like a ziplock bag with water in it. I generally just take the usually inedible part of the cabbage and cut it into large cubes and put it on top so that the lid holds them down. When I pull it out to re-jar (I move things from the big jar to many quart jars and then into the refrigerator), I just toss those large chunks.

So, that's how you make it. Of course, homemade kraut always makes people curious when its cut very differently than commercial stuff. Me, I like to draw more attention than that though. Why not make sauerkraut that you will never find in a store.


That's right, it's pink. How did I do it?
Make your guesses in a comment, and then open the spoiler

Spoiler:

I genuinely hope everybody answers "you just used red cabbage", because yeah, it's that simple.

[mothered]

I've never eaten It, but my mouth Is watering just by viewing the Image and reading the preparation.

Recipe noted.

[phyrrus9]

I've never eaten It, but my mouth Is watering just by viewing the Image and reading the preparation.

Recipe noted.

It's delicious (if you don't get yeast contamination, which is perfectly safe to eat but does change the flavor a bit). I have to make so much of it because my 2 year old daughter would literally eat that half gallon jar in one sitting...

[Drako]

I always thought store bought sauerkraut was terrible, but your recipe looks way better. And you literally have it down to a science. When I buy cabbage and find some time I'll be able to try this recipe out. Thanks for sharing.

[blackrosex0x0]

That looks delicious, I'm going to give that recipe a shot. I haven't had good sauerkraut in a long time, used to love it as a kid. Not to mention it's great for gut health.

[phyrrus9]

That looks delicious, I'm going to give that recipe a shot. I haven't had good sauerkraut in a long time, used to love it as a kid. Not to mention it's great for gut health.

Let me know how it goes. I like mine with very high acidity, but after it's been in the jar for 3 days it's safe to eat. I'd recommend making a bunch of smaller jars and determining at what point you like it the most.