Description
A simple and nutritious recipe for homemade sauerkraut, packed with probiotics and customizable flavors.
Ingredients
Scale
- 1 medium head white cabbage (about 900 g / 2 lbs.)
- 4 teaspoons sea salt (about 20 grams)
- â…“ cup filtered water
Instructions
- Begin by removing the outer leaves of the cabbage and cutting it into quarters.
- Shred the cabbage finely, either using a knife or a food processor for those who love convenience.
- Transfer half of the shredded cabbage into a large bowl. Sprinkle half the sea salt over it, then add the remaining cabbage on top and finish with the rest of the salt. Let it sit for 15 minutes to allow the salt to draw out the cabbage’s moisture.
- Wash your jar and lid in soapy water, rinsing thoroughly and drying.
- Add â…“ cup of filtered water to the cabbage, then mix with your hands. This helps to bruise the leaves and release the brine, creating that delicious tang we love.
- Pack the cabbage tightly into your jar, ensuring the brine rises above the cabbage. Leave 1-2 cm of space at the top for expansion during fermentation.
- Seal the jar tightly and, if you’d like, wrap the top with cling wrap for extra moisture protection.
- Let the jar ferment at room temperature for at least 7 days. Make sure to press down on the cabbage every 12-16 hours to keep it submerged in the brine.
- Taste your sauerkraut! If you prefer a tangier flavor, let it ferment longer.
- Move the jar to the refrigerator for storage where your sauerkraut will stay fresh for months.
Notes
Feel free to customize your sauerkraut with additional ingredients like spices or different vegetables.
- Prep Time: 15 minutes
- Cook Time: 10080 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: German
Nutrition
- Serving Size: ¼ cup
- Calories: 15
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg