Homemade Sauerkraut Recipe
User Reviews
5
Homemade Sauerkraut Recipe
Description
The Homemade Sauerkraut Recipe starts with shredding green cabbage and mixing it thoroughly with salt. Massaging the cabbage vigorously breaks down its fibers and draws out liquid, which acts as the fermenting brine. Adding caraway seeds at this stage can impart a mild aromatic flavor. The cabbage and its liquid are then tightly packed into a sterilized jar to ensure the cabbage remains submerged, preventing mold and promoting lactic acid fermentation.
The fermentation period of 8 to 10 days in a cool, dark place allows beneficial bacteria to develop, producing the characteristic sour flavor and preserving the cabbage. Regularly pressing down the cabbage during fermentation keeps it below the liquid line. Once fermented to taste, the sauerkraut is stored in the refrigerator and can last up to six months.
This sauerkraut has no need for vinegar as the flavor develops naturally from fermentation. It can be used as a tangy side dish, a topping for meats, or incorporated into recipes requiring a sour cabbage element.
Practical tips include storing the sauerkraut sealed tightly in the refrigerator for freshness and expecting bubbling around day 4 or 5, which is a normal sign of active fermentation. You can prepare this recipe up to a month in advance.
Ingredients
- 1 green cabbage cored and thinly sliced
- 1 tablespoon sea salt or kosher salt
- ½ teaspoon caraway seeds
Instructions
- Add the shredded cabbage to a bowl and sprinkle on sea or kosher salt.
- Using your hands squeeze the cabbage very firmly and vigorously for about 4 to 5 minutes to help break down the cabbage and secrete its own liquid.
- Once there is about a ½ cup of liquid in the bottom of the bowl mix in optional caraway seeds.
- Transfer the cabbage and liquid to a large, sterilized mason jar.
- Press the cabbage down using a pestle, or a firm fork or spoon, to ensure the cabbage is submerged in the liquid.
- Place on a sterilized airtight lid and let ferment in a cool dark place for 8-10 days.
- Come back 2-3 times per day and press down the cabbage using the pestle, fork, or spoon. It is incredibly important that the cabbage is always covered in the liquid.
- After the fermentation process, store in the refrigerator for up to 6 months.
Notes
- You can prepare this sauerkraut up to 1 month ahead to allow flavors to develop further.
- Store the sauerkraut in a sealed jar in the refrigerator for up to 6 months to maintain freshness.
- Do not add vinegar; the sourness comes solely from natural fermentation.
- Bubbling around day 4 or 5 indicates active fermentation and is normal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 2380mg | 99% |
| Potassium | 520mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 111mg | 123% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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