Home-Cured Sauerkraut

1. 1

   Combine the water and salt in a small pot and bring to a simmer, stirring to dissolve the salt.

2. 2

   Remove from the heat and let cool, then chill.

3. 3

   Combine the cabbage and brine in nonreactive container.

4. 4

   Cover the cabbage with a piece of cheesecloth or a clean kitchen towel, then weight the cabbage and cloth down with a plate, pressing the plate down so that the cabbage is completely submerged.

5. 5

   Cover loosely with plastic wrap and set in a cool place for 2 weeks (no hotter than 70 to 75 degrees F./21 to 23 degrees C., or no beneficial bacteria can begin to thrive.)

6. 6

   Drain the cabbage, reserving the brining liquid; the cabbage should have a pleasant sour-salty flavor and although its green color will have paled, it should still be crunchy.

7. 7

   Strain the brining liquid into a pot and cover and refrigerate the cabbage.

8. 8

   Bring the brining liquid to a boil.

9. 9

   Remove from the heat and let cool to room temperature, then chill.

10. 10

    Pour enough of the cold brine over the sauerkraut to cover it completely; discard the extra brine.

11. 11

    Store, covered, in the refrigerator for up to 3 weeks.

No additional tips available.