Homemade Sauerkraut Recipe
Enjoy delicious, crispy, perfectly salty kraut for months! Make your own sauerkraut with only 30 minutes of hands-on time. This traditional homemade sauerkraut is brimming with healthy probiotics.
Servings: 16 servings
Calories: 30kcal
Equipment
- Fermentation crock with weight (optional)
- Quart-size mason jars (optional)
- Fermentation weights (if using the Mason jars)
Ingredients
- 2 heads cabbage (about 5 lbs)
- ¼ cup salt (see how to tips below)
- 1-2 TBSP caraway seeds (optional)
Instructions
- Wash all equipment, work surfaces, and your hands in warm soapy water.
- Remove the outer leaves and cores from the heads of cabbage. (Compost them if you can!) Slice the cabbage into quarters for easier slicing. Then, thinly slice cabbage into very thin ribbons with a mandolin, knife, or food processor.
- Place the thinly shredded cabbage in a clean large bowl and sprinkle the sea salt on top of the cabbage. Knead and squish the cabbage leaf/salt with your hands for about ten minutes. At first, it won’t seem like it’s doing anything, but be patient. After a few minutes, the cabbage will start releasing liquid and by the end, there should be enough liquid in the mixing bowl to cover the cabbage in the crock or jar. Add the caraway seeds at this point if using them.
- Tightly pack the cabbage and caraway seeds (if using) into the jars or fermentation crock. Pour any liquid from the bowl into the top of the jar. If needed, add just enough water to make sure the brine covers the cabbage entirely. If the cabbage is fresh, no liquid may be needed, but don’t worry if you have to add a little water.
- Add the fermentation weights and fermentation seal (or use the fermentation crock as directed). If using a basic mason jar, you can also do this by adding a smaller jar that just fits inside the lid of the mason jar and covering both jars with a cloth and a rubber band.
- Let it ferment at room temperature for 2-5 weeks. Fermentation will begin within a day and take 2-5 weeks depending on temperature and desired tartness. After 2 weeks, check for desired tartness. The sauerkraut is technically slightly fermented after only a few days, but the best flavor seems to be at the 2-3 week mark. Taste is the best measure here, so check it often and stop the ferment when you get the desired taste.
- Once done the fermented sauerkraut can be eaten right away, or store in the refrigerator for up to six months.
- Enjoy! Sauerkraut is delicious on its own or added to salads, soups, or on top of meats.
Notes
It's normal to see bubbles, white scum, or foam on top during fermentation. You shouldn’t see any actual mold, though. If you do, scrape it off the top, and make sure the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.
Nutrition
Serving: 0.5cup | Calories: 30kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 1789mg | Potassium: 198mg | Fiber: 3g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 42mg | Calcium: 49mg | Iron: 1mg