Description
This homemade sauerkraut is a simple, two-ingredient recipe that adds a probiotic-rich, tangy crunch to any meal. Made with red or green cabbage, it’s a vibrant and healthy addition to your diet.
Ingredients
Units
Scale
- 1 medium head of cabbage (red or green)
- 1-1 1/2 tbsp kosher salt or 3/4 tbsp sea salt
- optional: caraway seeds or other seasonings
TOOLS
- 2- quart wide mouth mason jar
- one smaller jar that fits inside the larger one (like a jelly jar)
- rocks (dry beans or weights)
- chef's knife or mandolin and cutting board
Instructions
- Slice the cabbage thinly using either a knife and board or a mandolin for extra thin slices. The thinner you slice it, the quicker it will ferment.
- Place the sliced cabbage in a large bowl and sprinkle with salt. Massage the cabbage with your hands for about 5-10 minutes until it starts to release its juices and becomes limp.
- Pack the cabbage tightly into a 2-quart wide-mouth mason jar. Use a smaller jar that fits inside the mouth of the larger jar to press down the cabbage and ensure it’s submerged in its own liquid.
- Reserve one good leaf from the cabbage head to use as a cap. Place it on top of the packed cabbage to keep the weight from touching all of your kraut.
- Cover the jar with a cloth and secure it with a rubber band or string. This allows air to escape while keeping dust and insects out.
- Store the jar at room temperature, out of direct sunlight, for 1-4 weeks. Check the sauerkraut daily and press it down if necessary to keep it submerged. Taste it after the first week and continue fermenting until it reaches your desired level of tanginess.
- Once fermented to your liking, seal the jar with a lid and store it in the refrigerator. The sauerkraut will keep for several months.
Notes
Adding a large cabbage leaf to the top as a cap keeps your weight from touching all of your kraut. Fermented foods like sauerkraut are great for digestion and can be included in small amounts with meals. Start with this basic recipe and experiment with adding caraway seeds or other seasonings for different flavors. Store the finished sauerkraut in the refrigerator for several months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 27
- Sugar: 3g
- Sodium: 700mg
- Fat: 0g
- Carbohydrates: 6g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg