Food Network has a simple and easy-to-follow recipe for sauerkraut that stays good for several weeks in the refrigerator. This recipe uses only four ingredients.
To make Food Network's recipe, cut 1 medium cabbage into quarters and remove the core. Slice the cabbage into thin strips and place them in a large bowl. Grate 1 pound carrots, turnips or other crisp root or bulb vegetables and add into the bowl. Add 1 1/2 tablespoons sea salt and 1 tablespoon mustard seed. Combine the ingredients with your hands, making sure to crush the mixture to release liquid.
Pack the sauerkraut into a thoroughly washed and dried wide-mouth quart mason jar. Let out as much air as possible by pressing down the vegetables. The liquid from the mixture should be above the vegetables, if packed properly. Fill a smaller jar with water and seal. Use this jar to keep the cabbage mixture submerged.
Cover the mason jar with a clean towel and let rest at room temperature. Make sure the vegetables stay submerged in the liquid; add water to cover them if they do not. If scum appears, remove it. Once the sauerkraut reaches your desired flavor, remove the small jar filled with water and cover.