Homemade Sauerkraut

A simple and rewarding recipe for making tangy, probiotic-rich sauerkraut from scratch using just cabbage and salt.

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Prep Time 20

Total Time 2

Servings: 4 servings

Course: Condiment, Side Dish

Cuisine: Fermented, German

Calories: 20

1 head 1 head of cabbage (approximately 2-3 lbs) Use fresh, organic cabbage for the best flavor and nutrition.
1-2 tablespoons 1-2 tablespoons natural salt (1 1/2-2 teaspoons salt per pound of cabbage) Salt is essential for the fermentation process.
1 tablespoon 1 tablespoon caraway seeds (optional) Add for extra flavor if desired.

Weigh the cabbage to determine how much salt you need. For every pound of cabbage, use 1 1/2 to 2 teaspoons of salt. You can estimate based on the size of your cabbage head.
Prepare the cabbage by removing any outer leaves and rinsing the head under water. Halve the cabbage and remove the core, then slice the cabbage thinly using a knife or a mandolin slicer.
Season the cabbage by placing the sliced cabbage in a bowl. Sprinkle the salt over it and massage the salt into the cabbage with your hands for about 3-5 minutes until it starts to release liquid.
Pack the sliced cabbage into a quart-sized glass jar, pushing it down firmly to eliminate air pockets. Fill the jar until it's about an inch from the top. Cut a piece from the saved outer leaf to cover the cabbage, and place a glass fermenting weight on top.
Pour any leftover brine from the bowl into the jar until the cabbage is completely submerged. Screw on a fermenting lid loosely to allow air to escape during fermentation.

Place the jar on a rimmed tray to catch any bubbling liquid. Keep the jar at room temperature for at least 3 days or until it reaches your desired flavor, typically 2-3 weeks for the best sour flavor.

Once fermentation is complete, store the sauerkraut in the refrigerator. To keep it juicy, add a brine of 2% saltwater (1 teaspoon salt for every 1 cup of water) if the liquid level drops.

Serving: 1gCalories: 20kcalCarbohydrates: 4gProtein: 1gSodium: 250mgFiber: 2gSugar: 1g

Don’t rush the fermentation process; patience is key to developing the taste. Make sure all utensils and jars are clean to prevent unwanted bacteria.

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