Jeeem’s Homemade Sauerkraut

Slice your cabbage into very fine, thin strips approximately two inches long.

Stuff the sliced cabbage into clean mason jars (I use old Kraft Mayonnaise jars) until you just can’t get any more into the jar.

Add the one teaspoon of salt to the jar.

Add water until you can’t add any more.

Add the teaspoon of sugar if you want. I don’t use sugar, but the original recipe I found online, which I changed considerably, made a good point: it mentioned some people find the sauerkraut much too sour and the sugar tends to help. Personally, I think it’s fine without the sugar.

Put the top on the jar tightly and sit the jar into a shallow dish, placing it in a cool, dry place (no need to refrigerate). It will most likely bubble out (hence the dish) but don’t worry, it won’t spoil.

Let sit for 2 weeks.

The original recipe called for 1-1/2 tablespoons of salt and I found that to be much-too-much, so over time I cut it down to only 1 teaspoon. Also, the original recipe called for letting it sit for 3 to 6 weeks, which in my opinion is much too long. The taste is fine after only two weeks.

Grab the brats and head for the grill. Enjoy.

Makes for excellent Reubens too!

This is an extremely cheap way to make sauerkraut, and it will keep a very long time once opened and refrigerated. In the past I would have a hankering for hot dogs with sauerkraut and would purchase the pricey stuff in the stores. I found there was too much there for me to use and you really can’t freeze it.

One cabbage will make about three mason jars’ worth of sauerkraut (depending on size) and the stuff keeps a heck of a lot better than the store-bought brands.