How to Make Sauerkraut
Master the art of homemade fermentation with this simple yet rewarding recipe for making sauerkraut from scratch! With just two basic ingredients—fresh green cabbage and kosher salt—you can create a tangy, probiotic-rich condiment that's bursting with flavor and health benefits. This step-by-step guide walks you through the fermentation process, from massaging the cabbage to develop a natural brine to patiently waiting for the perfect level of sourness. Whether you're a seasoned fermenter or a curious beginner, this recipe offers a fun, hands-on way to craft a fermented food staple that's perfect for topping sandwiches, enhancing charcuterie boards, or adding zing to your favorite dishes. Plus, with no cooking required, it's a budget-friendly, eco-conscious way to preserve fresh produce and boost gut health. Get ready to enjoy the incredible taste and benefits of homemade sauerkraut!
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Recipe Information
Ingredients
- 1 head (approximately 2 pounds) Green cabbage
- 1.5 tablespoons Kosher salt
Instructions
Remove any damaged outer leaves from the cabbage and set aside a couple of the larger, clean outer leaves for later use.
Slice the cabbage in half lengthwise, then again into quarters. Remove the core from each quarter.
Thinly slice the cabbage into shreds using a sharp knife, mandoline, or food processor.
Place the shredded cabbage in a large mixing bowl and sprinkle the kosher salt evenly over it.
Using clean hands, massage the salt into the cabbage for about 5-10 minutes until it begins to release liquid and becomes soft. This liquid is the brine and is essential for fermentation.
Pack the salted cabbage tightly into a clean fermenting jar or crock, pressing down firmly with your hand, the back of a spoon, or a tamper to eliminate any air pockets.
Pour the brine from the bowl over the cabbage, ensuring the cabbage is completely submerged in liquid.
Place the reserved cabbage leaf on top of the shredded cabbage as a barrier to help keep it submerged.
Weigh down the cabbage using a fermentation weight, small clean jar filled with water, or a similar food-safe object to keep everything under the brine.
Cover the jar with a loose lid, clean cloth, or fermentation lid to allow gases to escape while keeping contaminants out.
Store the jar at room temperature (65-75°F or 18-24°C) away from direct sunlight. Allow the sauerkraut to ferment for 1 to 4 weeks. Check daily to ensure the cabbage remains submerged and remove any scum or mold that might develop on the surface.
Taste the sauerkraut after 7 days to check the flavor. Allow it to continue fermenting if a stronger tang is desired, sampling every few days until it reaches the preferred level of sourness.
Once fermented to your liking, transfer the sauerkraut to clean airtight jars and store in the refrigerator for up to 6 months.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 29.0 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1542 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.
