Sauerkraut is one of those beautifully simple recipes that relies on just cabbage, coarse salt, and time. Layered in a crock and left to ferment for several weeks, the cabbage naturally transforms into a tangy, flavorful staple with incredible depth. There’s no vinegar — just traditional fermentation doing all the work. Homemade sauerkraut is fresh, vibrant, and a true taste of old-fashioned kitchen tradition.