Homemade Sauerkraut Recipe
User Reviews
4.2
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Prep Time
30 mins
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Additional Time:
14 d
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Total Time
14 d 30 mins
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Servings
16 servings (makes approx. 1 quart)
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Calories
9 kcal
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Cuisine
German, Vegetarian
Homemade Sauerkraut Recipe
Description
This Homemade Sauerkraut Recipe involves shredding red or green cabbage with optional shredded carrots and finely minced garlic for additional flavor and texture. Generous sea salt is sprinkled over the vegetables, then massaged by hand for several minutes until the mixture softens and releases liquid, forming a natural brine needed for fermentation.
The cabbage mixture is then tightly packed into a wide-mouth quart mason jar, pressing firmly to submerge it underwater with its brine. Caraway seeds can be added as an optional aromatic. The jar is sealed with either a specialized fermenting lid or a regular lid, and stored at room temperature to ferment, producing a mildly sour, crisp, and healthful sauerkraut over time.
This method leverages natural fermentation to preserve and enhance the cabbage, making a probiotic-rich condiment that complements many dishes such as sausages, sandwiches, or salads. Proper packing and brine coverage ensure successful fermentation without spoilage.
Ingredients
- 1 ¾ pound red cabbage about 1 small head worth, or green cabbage; shredded
- 2 carrot peeled and shredded (optional, medium
- 1 clove garlic finely minced (optional)
- 1 tablespoon salt heaping if using the carrots and garlic, sea salt
- 1 teaspoon caraway seeds optional
- Wide mouth quart mason jar
- Fermenting lid for wide mouth jar optional
Instructions
- In a large bowl, combine the cabbage, carrots, and garlic (if using). Sprinkle on the sea salt.
- Using clean hands, massage the vegetables for 2-15 minutes, or until the vegetables are shiny and soft, and there is a decent amount of liquid in the bottom of the bowl. When you pick up a handful of the mixture, liquid should stream out. Alternatively, massage the salt with the vegetables for two minutes, then let the mixture rest for 20-30 minutes, then come back to massage for an additional minute or two.
- Working one handful at a time, pack the sauerkraut into the mason jar, using your fist to tamp the cabbage in tightly. Continue to do this until the jar is 75-85% full. There should be quite a bit of liquid by the time the jar is filled.
- Top off the jar with additional brine from the massaging bowl. Then submerge the cabbage in the brine by following one of the methods listed in the post.
- Close the jar, either with an airlock lid or a regular lid, and set in a room temperature (65-70°F) spot out of direct sunlight to ferment. If using a regular jar, “burp” the jar each day by just sightly unscrewing the lid.
- Check the sauerkraut for flavor starting on day four and taste every day or two until it achieves the texture and tang you prefer—anywhere from 4-30 days.
- Store the sauerkraut in a jar in the fridge for up to six months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (makes approx. 1 quart)
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 9kcal | 0% |
| Carbohydrates | 2g | 1% |
| Sodium | 402mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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