This is a simple method for homemade sauerkraut in small batches. Instead of committing to a big crock full of kraut, here the cabbage is fermented in quart jars. The method of fermentation is exactly the same for cabbage, beets, and kale. With the cabbage, you can do green or red or a mix. To any of these you could also add some carrot, turnip, chili, garlic, or ginger. Some people add caraway or fennel seeds, black peppercorns, or juniper berries.
Serves 4 to 6
Humble ‘kraut simmers to magnificence with wine, stock, bacon, and aromatic vegetables and herbs. This preparation is the basis of the famous Alsatian dish choucroute garnie, in which sauerkraut (choucroute) is “garnished” (garnie) with mounds of smoked meats and sausages.