Could it really be this easy? Seems so. After eating jars of sauerkraut in a single sitting, it’s time to start making my own. I just figured it was a huge undertaking but it seems you just chop your cabbage, add pickling salt, massage it all together and leave it on the counter for a few day.  I didn’t believe it until I saw it.

Here’s some useful info from the kitchn: www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar and Kate Payne has good instructions over on edible Austin: www.edibleaustin.com/index.php/component/yoorecipe/recipe/542