Homemade Sauerkraut
A simple and healthy recipe for homemade sauerkraut, packed with probiotics and flavor.
Equipment
- 1 Large Bowl For mixing ingredients
- 1 Knife Sharp knife for slicing cabbage
- 1 Cutting board To protect your countertop
- 1 Mason Jar (Quart) For fermenting the sauerkraut
- 1 Fermentation Weight Keeps cabbage submerged
- 1 Jar Lid and Ring To seal the jar (loosely)
Ingredients
Core Ingredients
- 2.5 lbs Green Cabbage About 1 medium head, shredded
- 1.5 tbsp Sea Salt Non-iodized
Optional Additions
- 1 tsp Caraway Seeds For flavor
- 1 clove Garlic Minced (optional)
Instructions
- Remove the outer leaves of the cabbage and discard. Cut the cabbage into quarters, remove the core, and finely shred the cabbage using a knife or mandoline.
- Place the shredded cabbage in a large bowl. Add the sea salt and massage the cabbage with your hands for 5-10 minutes, until it starts to release its juices.
- Transfer the cabbage to a clean quart-sized mason jar. Pack it down firmly with your fist or a wooden spoon to release more juices. The cabbage should be fully submerged in its own brine. If not, add a little bit of filtered water.
- Place a fermentation weight on top of the cabbage to keep it submerged below the brine. Make sure there is at least 1 inch of headspace between the weight and the top of the jar.
- Cover the jar loosely with a lid and ring. Ferment at room temperature (65-75°F / 18-24°C) for 1-3 weeks, or until it reaches your desired sourness. Check daily and press down on the weight if needed to release any trapped gases. Taste after 7 days, and then every few days.
- Once the sauerkraut is fermented to your liking, remove the weight and tighten the lid. Store in the refrigerator. The flavor will continue to develop over time. Enjoy!
Notes
For best results, use organic cabbage and filtered water. You can add other vegetables like carrots or beets to your sauerkraut.