Deliciously tart and savory, this twist on traditional sauerkraut is a healthy and tasty side dish for any BBQ.
Bratwurst, Salad, BBQ Side Dish
Remove outer leaves from the cabbage and set aside. Chop cabbage into 2 cm x 5 cm pieces.
Put cabbage into a large sturdy bowl and add salt. Crush the cabbage with your hands, fists, tenderizer, or any other improvised tool.
Continue crushing until the cabbage has released most of its liquid.
Add Cody’s Specialty Seasoning and mix well.
Spoon cabbage into the crock, cover with the whole cabbage leaves, and set weights on top. If the liquid doesn’t cover the cabbage add water until it the cabbage is about 2 cm underwater.
Place the lid on and fill the water seal. In about 2 weeks the sauerkraut should be ready to eat! Open the crock, move the sauerkraut to jars and refrigerate immediately to stop the fermentation.
“Bratwurst just isn’t the same without this sauerkraut. I make a batch every month or so and share it with my friends.”
“Ok, so let me start off by saying I’ve done the probiotic dance with a lot of sauerkraut in my day, but I hands down have to admit Spice Science Sauerkraut is one of the best I’ve ever had. Truly top tier sauerkraut. It is tangy without being overpowering. It has a garlic flavor, which I never knew I needed in my sauerkraut and now I don’t know if I can do without. On top of all that, there’s a little kick of heat which is 100% DANK CITY. There isn’t a hot dog in the world that wouldn’t want to be adorned with this beautiful cabbage crown. Thank you Spice Science Sauerkraut for helping me live my best life!” – Kelsey Roberson