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How to make fermented sauerkraut

Halve and core the cabbage. Then cut into quarters or sixths for chopping.
Halve and core the cabbage. Then cut into quarters or sixths for chopping.

Comments

  • Eli 5 years ago

    While in the fermenting process it bubbles a lot, which was weird for me my first time. Totally normal though. After its done and in the fridge, be sure to keep the sauerkraut below the brine as much as possible. It can stay good for over a month or more.

  • melinda (and rabbits) 5 years ago

    since you are not here to make it FOR me i suppose i will have to make it myself. sigh. surely it will not be quite as good... also, the long-eared ones would like to add that cabbage cores are excellent for teeth sharpening whilst eating one's veggies, for species of any kind.

  • colin 5 years ago

    kraut on corn chips rocks

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