Easy Crunchy Yummy Sauerkraut
Discover the joy of homemade fermentation with this Easy Crunchy Yummy Sauerkraut recipe! Packed with probiotics and bursting with tangy flavor, this simple recipe requires just three ingredients: fresh green cabbage, sea salt, and optional caraway seeds for a hint of earthy spice. In just 20 minutes of prep and a bit of patience as it ferments, you’ll unlock the perfect balance of crunch and zest that store-bought options can’t match. Ideal for beginners and seasoned fermenters alike, this small-batch sauerkraut is naturally preserved and can be customized to your desired level of sourness. Serve it as a savory topping for sausages, a bright addition to salads, or enjoy it straight from the jar as a gut-friendly snack. Boost your culinary repertoire with this wholesome, easy-to-make fermented classic!
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Recipe Information
Ingredients
- 1 medium head (approximately 2 pounds) Green cabbage
- 1.5 tablespoons Salt
- 1 teaspoon Caraway seeds (optional)
Instructions
Remove any wilted or damaged outer leaves from the cabbage. Rinse the head of cabbage under cool running water and pat it dry.
Slice the cabbage in half, cut out the core, and shred the cabbage finely using a sharp knife, mandoline, or food processor.
In a large mixing bowl, combine the shredded cabbage and salt. If using, sprinkle in the caraway seeds for added flavor.
Massage the cabbage with your hands for about 5-10 minutes. This process draws out moisture and begins breaking down the cabbage, resulting in a wet, limp texture.
Transfer the cabbage and its liquid into a clean wide-mouthed jar or fermentation crock. Pack it tightly using a wooden spoon or your fist to eliminate air pockets.
Ensure the cabbage is completely submerged in its own liquid. If needed, place a small weight or clean rock on top to keep it submerged.
Loosely cover the jar with a lid, fermentation weight, or cheesecloth secured with a rubber band to keep out dust but allow air to escape.
Place the jar in a cool, dark location (ideally 65-75°F) to ferment for 1-4 weeks. Check the sauerkraut daily to ensure it stays submerged, pressing it down if necessary.
Taste the sauerkraut after 1 week. Continue to ferment until it reaches your desired level of tanginess, typically between 2-4 weeks.
Once fermented to your liking, transfer the sauerkraut to a clean glass jar with a tight-fitting lid and store it in the refrigerator. It will keep for several months and develop flavor over time.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10784 mg | 469% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 29.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1569 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
