I am participating in the year long Food in Jars Mastery Challenge and February was salt preserving. While there are many ways to use salt in preserving, from lemons to herbs, egg yolks and flavored salts, I chose to salt preserve some sauerkraut.
My husband enjoys sauerkraut, and I must admit while I like the flavor, store bought sauerkraut doesn't always agree with me, but salt preserved sauerkraut is teeming with "good for you" healthy bacteria, which is an excellent way to boost your gut health, and it's so easy to make ... much easier than I anticipated.
What do you need? A small'ish head of cabbage a tablespoon of salt, a mason jar and a weight. That's it, that's all there is to it. Well, that and time as the sauerkraut must ferment on your kitchen counter-top for approximately 3 weeks. The ideal room temperature for making sauerkraut is 65-72 degrees, no warmer, which is why its typically made in the cooler fall and winter months, and not in the summer. After it's fermented, it can be stored in your refrigerator for months, some say up to a year.