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The Easiest Two Ingredient Sauerkraut Recipe

This super simple 2 ingredient recipe will have you eating delicious sauerkraut in no time! The tangy zing from this nutrient dense superfood will add bright zippy flavor to any dish! Or the simplest side dish!
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Ingredients
  

  • 2 medium heads of cabbage
  • 1-2 Tablespoons sea salt

Instructions
 

  • Start by removing the outer leaves of your cabbages and set them aside for later. Core your cabbage and reserve the cores as well. 
  • Slice your cabbage as evenly as possible into long, thin slices. Place your sliced cabbage in a large bowl and sprinkle in the salt. With clean hands, massage the salt into the cabbage and let it sit for 5-10 minutes.
  • Using your hands, a mason jar, or a pounding tool continue to work and pound the cabbage, breaking it down until briney juices begin to appear. This typically takes 5-10 minutes. If you are not seeing juices after 5 minutes, add a little bit more salt one teaspoon at a time until you see the brine appear. 
  • Next, add your cabbage and brine to a clean 1 quart or half gallon mason jar, depending on your amount of cabbage. Add the cabbage to the jar 1 cup at a time, pressing and packing it down as you fill the jar. 
  • Once the jar is full you want to press the cabbage down so it is all submerged under the brine you have created. This brine is what protects your sauerkraut from oxygen and prevents mold growth, so it’s crucial to be sure all the cabbage is underneath the brine. 
  • Fold your cabbage leaves and press them on top of the shredded cabbage and underneath the brine. 
  • Add a fermentation weight on top of the leaves to hold everything down underneath the brine. This could be a glass fermentation weight, but you can also use the core of the cabbage as a weight. 
  • Screw the lid on loosely in order to allow some of the gases to escape, and set out on the counter for 5 days - 3 weeks. The sauerkraut gets more sour the longer your ferment, so gage fermentation time by taste. 
  • Once it has fully fermented to your liking, remove the cabbage leaves and core, screw on the lid, and store in the refrigerator. 
  • Your sauerkraut will be good in the refrigerator for up to 6 months!