Store in the refrigerator. By the end of the 3 days, the red cabbage sauerkraut should have a clean, lightly sour smell and taste. It will have a better chance of not growing mold if the liquid covers the cabbage at all times. Stir in

Mix in the 2 Tbsp of pickling salt and properly mix it in with your hands. This is not the final container you will ferment/store the sauerkraut in. Cook onion in butter in a 4-to 5-quart heavy pot over medium-high heat, stirring occasionally, until golden, about 6 minutes.
At this point in the process, many recipes will call for adding water or brine, but this is unnecessary, and I find simply dilutes the flavor of the sauerkraut. Instead, it gets its acidity from fermentation: Shredded cabbage is sprinkled with salt, packed in containers, and left to sit at room temperature for 1 to 6 weeks. When your sauerkraut is fermented to your liking, remove the weight and round of cabbage leaf. https://www.food.com/recipe/grandpas-sauerkraut-and-kielbasa-110223 Put the jars in the refrigerator (no need to put plates under them at this stage). You should start to see some bubbles on top, which is a sign that fermentation is underway. Preparation. Sauerkraut can stay good in the fridge for months! Sauerkraut has a similar tanginess to pickled foods, but unlike most supermarket pickles, sauerkraut contains no vinegar. https://www.tasteofhome.com/collection/recipes-with-sauerkraut Again, you can always top off the liquid with a 2% salt water solution.