Homemade Sauerkraut
Tangy, crunchy, naturally fermented sauerkraut made with just green cabbage and salt (plus optional caraway), massaged until it releases its own brine, packed tightly into a jar and left to ferment at cool room temperature for two weeks or more. It's alive with probiotics and far brighter than canned kraut.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Homemade Sauerkraut, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
