How to Make Homemade Sauerkraut
Sauerkraut is a great addition to so many types of meals and is simple to create at home. Homemade sauerkraut ferments over a few days and holds incredible taste while providing great probiotic benefits. Simply using kosher salt and cabbage, this sauerkraut comes together with minimal effort and equipment!
Servings 8 servings (1 qt jar)
Calories 28kcal
Ingredients
- 2 lbs organic cabbage shredded
- 1 tbsp kosher salt
Instructions
- Clean the cabbage. Remove any large outer leaves with thick ribs and set them aside. Use a kraut cutter, mandolin, or sharp knife to slice the cabbage. The cabbage can be sliced up to ¼-inch thick or smaller.
- In a large bowl, combine the shredded cabbage and kosher salt. Toss the two ingredients together and gently massage the salt into the cabbage. Allow the cabbage and salt to rest until juice begins to collect in the bottom of the bowl, about 4-6 minutes.
- Pack the cabbage into a quart jar, slightly pressing to cover it with its own liquid. Pour any remaining liquid in the bowl over the packed cabbage. The cabbage needs to stay below liquid at all times during fermentation. Cut a piece of the reserved cabbage outer leaf into a smaller size that fits into the quart jar. Press the outer leaf onto the shredded cabbage and use it as a weight to keep the cabbage below the liquid.
- Put a lid on the jar and place it in a spot out of direct sunlight. Once a day, remove the lid to allow the collected gas to escape. Begin to taste the sauerkraut after 2-3 days. Let the sauerkraut sit for up to 9 days until it achieves the desired sour flavor. Once finished, remove the top piece of cabbage and store the sauerkraut in the refrigerator to stop the fermentation process.
Video
Notes
- Organic cabbage is crucial for the success of this process. Chemicals inherent in non-organic cabbage can inhibit the fermentation process, making it difficult to make sauerkraut properly. Using organic cabbage ensures there are no chemicals that can stop that.
- Using salt with nothing added is vital. Table salt can contain iodine, which can make the sauerkraut cloudy. Canning or sea salt can also be used, but it measures differently. This recipe is written for kosher salt.
- The cabbage must stay below the liquid to ferment properly. The outer leaves of the cabbage can be used to press it down. Specialty canning weights or springs can also be used to keep the cabbage fully contained within the liquid.
- Use a clean utensil each time a serving is removed from the jar. Used utensils can introduce bacteria that can alter the flavor or make the sauerkraut go rancid.
Nutrition
Serving: 1serving | Calories: 28kcal
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