Classic Sauerkraut

1. 1

   Combine water and salt in a medium saucepan.

2. 2

   Simmer until dissolved. Cool, then chill.

3. 3

   Combine cabbage, brine, and caraway in a nonreactive conatiner.

4. 4

   Fill a large plastic resealable bag with water. Place over top of container so cabbage is completely submerged.

5. 5

   Place container in a cool dark place for 2 weeks, longer for a stronger flavor.

6. 6

   Strain brining liquid into medium saucepan. Bring to boil, cool.

7. 7

   Combine with sauerkraut and keep in refrigerator for up to 3 weeks.

No additional tips available.