Ingredients
24
24 servings
- •5 pounds cabbage, thinly sliced
- •1 onion, thinly sliced
- •3 tablespoons sea salt
- •3 cloves garlic, minced, or more to taste
- •water to cover
Instructions
- Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
- Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
- Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).
Nutritional Facts
Per 24 servings
- Calories: 28
- Carbohydrate: 7g
- Fat: 0g
- Fiber: 3g
- Protein: 1g
- Sugar: 3g
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