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5 from 7 votes
Why You Should Stock Sauerkraut
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Sauerkraut Made with Cabbage & Carrots
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 
Course: Salad
Cuisine: American
Servings: 6 people
Author: Linda Loosli
Ingredients
  • Shredded Cabbage
  • Shredded Carrots
  • 1-1/2 tablespoons Sea Salt (per quart of cabbage)
  • Add brine as needed to cover the cabbage and carrots. For me, the basic ratio of salt to water for a BRINE is 4 tablespoons of salt per quart (4 cups)
Instructions
Brine Mixture

  1. For me, the basic ratio of salt to water for a BRINE is 4 tablespoons of salt per quart (4 cups)

How to Make the SauerKraut

  1. Keep pushing the contents down so it does not dry out, add more brine if needed. Place in the refrigerator for up to 4-6 months.

  2. Shred the cabbage thinly. Shred the carrots thinly. Add the cabbage and carrots to an airtight jar.

  3. Sprinkle sea salt on top of the cabbage and carrots in the jar. Redmond Sea Salt is my favorite.

  4. Cover the mixture with brine water mixture.

  5. Keep pushing the contents down so it does not dry out, add more brine if needed. Place in the refrigerator for up 4-6 months.