Snack · 20 min
Quick pink sauerkraut
Two ingredients and a jar. The easiest fermented food you'll ever make.
How to make it
In the basket2 things
2 things
Add them all and your list sorts itself by aisle.
What you'll need
2 things · serves 12 · tap to cross off
How to make it
- 1
Massage the salt into the cabbage for 5 to 10 minutes until it's sitting in its own liquid.
- 2
Pack tightly into a clean jar so the liquid covers the cabbage. Leave an inch of space.
- 3
Cover loosely and leave at room temperature for 5 to 10 days, pressing it down daily. Refrigerate when it tastes tangy enough.
Michelle's notes
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