Sauerkraut in a Bottle
Transform your humble cabbage into a tangy, probiotic-packed delight with this simple and traditional "Sauerkraut in a Bottle" recipe! Requiring just two ingredients—fresh green cabbage and a touch of sea salt—this fermentation method brings out the irresistible flavors and gut-healthy benefits of homemade sauerkraut. With only 20 minutes of hands-on prep time, this recipe skips the need for fancy equipment, relying on the magic of salt and time to naturally ferment the cabbage into a zesty, crunchy condiment. Perfect for adding to sandwiches, salads, or as a savory side, this DIY sauerkraut is a sustainable, flavorful alternative to store-bought options. Discover the joy of fermentation and savor the fresh, homemade taste!
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Recipe Information
Ingredients
- 1 head (medium, about 2 pounds) Green cabbage
- 1.5 tablespoons Sea salt
Instructions
Remove the outer leaves of the cabbage and wash the head thoroughly.
Cut the cabbage into quarters, remove the core, and slice it into thin shreds using a sharp knife or mandoline.
In a large mixing bowl, place the shredded cabbage and sprinkle the sea salt evenly over it.
With clean hands, massage the salt into the cabbage for about 5–10 minutes until it starts to release liquid and becomes soft.
Pack the salted cabbage tightly into a clean glass jar or bottle, pressing it down firmly with a spoon or your fist to eliminate air pockets. Leave at least 1 inch of space from the top.
Pour the liquid (brine) released during massaging over the cabbage, ensuring it is completely submerged. If needed, add a small amount of boiled and cooled salted water (1 teaspoon salt per cup of water).
Place a small weight (e.g., a smaller jar filled with water or a clean, food-safe weight) on top of the cabbage to keep it submerged beneath the brine.
Cover the jar loosely with a lid or cloth—a cloth allows air to escape while keeping dust and bugs out.
Store the jar at room temperature (around 65°F–75°F) in a cool, dark spot for 1–4 weeks. During this time, check daily to ensure the cabbage remains submerged and skim off any surface scum if it appears.
Taste the sauerkraut after the first week and continue fermenting until it reaches your desired level of tanginess. Once done, seal the jar with a lid and store it in the refrigerator, where it will keep for several 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 | 10626 mg | 462% | |
| 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.
