Homemade Sauerkraut in a Crock | Canning and Fermenting Sauerkraut Recipe

The chemistry behind making sauerkraut is that the salt begins to break down the cabbage so it releases liquid, creating its own brining solution. Submerged in this liquid for a period of several weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love as sauerkraut.

Sauerkraut is easy to make and literally takes two simple ingredients and one piece of equipment; Cabbage, Salt, and a Crock.

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