How to Make Your Own Sauerkraut at Home

Hey dere, how ya doin’? Today we’re gonna talk about how to make sauerkraut at home.

Now, we know what you’re thinkin’, “Sauerkraut? Ain’t that some fancy food you can only get at da German restaurant?” But let us tell ya, it’s easier to make than you might think, and it makes your favorite Scott Pete sausages absolutely over-the-top delicious.

Step 1: Get Yourself Some Cabbage

Now, you can use any type of cabbage you want, but we like to use green cabbage for that classic sauerkraut taste. Chop up your cabbage into thin strips, and put it in a big bowl.

Step 2: Salt Da Cabbage

Next, ya gotta add some salt. Now, don’t be afraid to add a lot of salt, ’cause that’s what’s gonna make the sauerkraut ferment. We like to use about 3 tablespoons of salt for every 5 pounds of cabbage. Mix the cabbage and salt together with your hands, mashing it up a bit to release some of the juices. No need to add water. Salt will make the cabbage release its own juices and create its own brine. You can also add a tablespoon and a half of caraway seeds for added flavor.

Step 3: Jar, Jar Away

Now, it’s time to put the cabbage into a jar. You want to use a jar that’s big enough to hold all your cabbage, but not so big that there’s a lot of extra air. Pack the cabbage into the jar, making sure there’s no air pockets. You want the cabbage to be submerged in its own juices.

Step 4: Add Some “Time”

Finally, ya gotta let the sauerkraut ferment. Put a lid on the jar, and let it sit at room temperature for at least 3 days. After that, you can taste it and see if it’s ready. If it’s not sour enough for you, let it ferment for a few more days. Once it’s ready, put it in the fridge to stop the fermentation process.

Step 5: Bury Your Scott Petes In It

And that’s it! Now you know how to make sauerkraut at home. The only thing left is to use your homemade kraut to smother your favorite Scott Pete sausages. It’s also great on a sandwich with our Scott Pete braunschweiger. Sauerkraut’s a great way to use up extra cabbage, and it’s a tasty and healthy addition to any meal. So why not give it a try, eh?