This is an article on how to make sauerkraut at home. I'm not going to give you a precise recipe with measurements down to the gram, nor will I set out the exact equipment you should use. Instead, I will describe the process and the proportions of ingredients I use when making fermented cabbage. Armed with an understanding of the concepts, it is easier to adapt to using different quantities of cabbage, introducing new ingredients or dealing with changing ambient temperatures.
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