Save lots of money making your own with this super simple tasty recipe.
Sauerkraut is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.
The tops I used in the video are from "Mason Tops" and you can find them online (not sponsored)
Recipe for 1/2 gallon (2 liter) jar :
1.5 lbs cabbage shredded
1/4 cup salt (28 g.)
garlic (optional)
caraway seed (optional)