If you’ve never thought about making homemade sauerkraut, this recipe will show you how ridiculously easy it is to make your own in just a few days. With only 2 simple ingredients you'll never ...

During the summer, the sauerkraut may be ready to eat in as few as three days. In cooler months, it may take longer. The finished sauerkraut will have dulled in color and begun to bubble. It will ...

Easy, Homemade Sauerkraut. This recipe is based on a cabbage that weighs 1 kilogram or a little more, which will generally make enough sauerkraut to fill a 1-litre glass canning jar.

Stick to the universal salt-to-vegetable ratio, and you can use whatever vegetables you have on hand in this easy sauerkraut recipe. Photo by Tali Aiona 2 / 2.

If not, make salt water out of 1 tablespoon sea salt to 1 cup of water and stir to dissolve. Add enough to container to cover plate. Check the kraut: Every day or two, check the kraut.

Remove outer leaves from cabbage, retaining 1 leaf. Quarter the cabbage and remove core. Cut the cabbage into fine shreds with a food processor, mandoline or sharp knife.

Transfer pork to a plate. Reduce heat to medium. Add the onions and apple. Cook 5 min., until softened, stirring occasionally. Stir in the sauerkraut and ½ cup water.