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Homemade Sauerkraut Recipe

This homemade Sauerkraut is crunchy, sour, and delicious. Great for adding to a sandwich, soup, or cooking with potatoes.

Total Time
20 mins
Servings: 4
Course: Others

Ingredients

  • 1 medium head green cabbage about 3 pounds
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon caraway seeds optional, for flavor

Instructions

    Cup of Yum
  1. Remove the core from fresh cabbage and thinly slice or shred. Rinse with water.
  2. Place the cabbage in a large bowl and mix well with salt. Set the bowl aside for about 15 minutes, until the cabbage softens and releases its juices.
  3. Massage the cabbage for about 5 minutes and then squeeze the cabbage to fully release the juices.
  4. Pack the cabbage tightly into mason jars.
  5. Weigh the cabbage down with a glass or stoneware weight or use a piece of cabbage leaf, and add the liquid that was released from the cabbage. The shredded cabbage should be submerged in the brine. Seal the jar tightly and let the cabbage ferment at room temperature. The sauerkraut should be ready to eat in 1-4 weeks depending on how sour you like it. The longer it ferments, the more sour it will be. When the sauerkraut is ready, store it in the fridge.