Making homemade Sauerkraut could not be easier. It takes only 15 minutes to an hour to prepare your jar for fermentation. Then the process is fairly hands off: simply start tasting your kraut on day 3 and move to the refrigerator when you're satisfied with it (leave a week to 10 days total). This version with red chili and turmeric tastes delicious on hot dogs, grain bowls, and avocado toast. Besides the below ingredients, you’ll need the following for the fermentation process: 1 quart-sized mason jar, 1 small (8 ounce) jelly-sized jar, 1 square of cheesecloth, and a rubber band.
If there isn’t enough to submerge the cabbage after 24 hours, dissolve 1 teaspoon of salt in 1 cup of water and add enough to cover the cabbage.
For troubleshooting or advice on how to make a larger portion in a crock, this guide is incredibly helpful.