Description
This homemade sauerkraut recipe is simple and delicious, perfect for preserving cabbage and enjoying its probiotic benefits.
Ingredients
Scale
- 1 Tbsp salt for every 800 grams of cabbage (about 2 Tbsp salt for every head of cabbage)
- Fresh Green Cabbage
Instructions
- Trim off the cabbage core and remove any outer leaves that have bruises or spotting. Reserve a few cabbage leaves for weighing down the sauerkraut later.
- Weigh the trimmed cabbage. For every 800 grams of cabbage, add 1 Tablespoon salt.
- Slice the cabbage into 1/4-1/2-inch thick pieces. Chop it by hand on the thicker side for crunchier sauerkraut, or use a Mandoline for finer texture.
- Transfer the chopped cabbage into an extra-large mixing bowl and sprinkle in the salt. Massage the salt into the cabbage with your hands for 13-15 minutes, until the liquid releases at the bottom of the bowl.
- Tightly pack the cabbage into quart-sized mason jars as tightly as possible to help the liquid come to the top. Pour any excess juices from the bowl over the packed cabbage.
- Fold over a reserved cabbage leaf and weigh down the cabbage with it.
- Shut the jars finger-tight with regular canning lids and bands. Place onto a Pyrex dish to catch any liquid that seeps out.
- Allow it to ferment for two weeks. After that, wipe the jars and transfer to a cool, dark place for longer storage.
- Homemade sauerkraut can keep well over 8 months.
Notes
- Adjust salt based on cabbage weight.
- For a crunchier texture, chop cabbage thicker.
- Keep jars in a dark area during fermentation.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1/2 cup
- Calories: 20
- Sugar: 1g
- Sodium: 1200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg