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Homemade Sauerkraut

If you’ve never had homemade sauerkraut before, it will be a revelation. And it is easy to make at home: the longer it ferments, the softer the texture and the more intense the flavor. The rule-of-thumb ratio is 1 1/2 teaspoons salt per pound of cabbage.

Cooks' Note

The weight can be anything clean and heavy: a rock resting on a plate slightly smaller in diameter than the container, a small jar filled with water, or a water-filled plastic bag (well secured so it won’t leak). The important thing is to hold the cabbage down below the level of the brine.

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