Homemade Sauerkraut

Ingredients

4 cups of shredded cabbage

3 small chopped jalapeños

6-10 small carrots chopped

1 medium white onion chopped

A handful of carrot tops chopped

3 banana peppers chopped

Instructions

Chop and weigh vegetables

Add 2.5% salt by weight

Mix well in the bag before sealing

Turn down the top of your bag about 1.5-2" to keep the sealing surface clean, only fill the bag halfway so there's plenty of room for your bacteria to outgas and expand the bag as they ferment your veggies.

Vacuum-bag, seal, and store in cool dark place for 4-6 weeks.

Check on them periodically if you can to make sure everything is going well. Massage the bags or shake them around to redistribute your bacteria and their food sources for fast and even fermentation.

Some vegetables make your bacteria very gassy because they're full of sugars. If you work with these vegetables, keep a close eye on their progress and open them before they're in danger of popping the bag and creating a giant stinky mess.

Open and store in an air tight jar in the fridge.

Let’s make some Homemade Sauerkraut!!

With just a few simple ingredients you can make your own at home.

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