Description
A tangy and crunchy homemade sauerkraut recipe that brings warmth and comfort to your meals.
Ingredients
Scale
- 1 medium head white cabbage (about 900 g / 2 lbs.)
- 4 teaspoons sea salt (about 20 grams)
- â…“ cup filtered water
Instructions
- Remove the outer leaves of the cabbage. Cut it into quarters and shred it finely with a knife or food processor.
- Transfer half of the shredded cabbage to a large bowl, sprinkle half the sea salt over it, then add the remaining cabbage and the rest of the salt. Let it sit for 15 minutes.
- Wash a glass jar and its lid in soapy water and rinse well. Having a clean working environment sets the stage for successful fermentation!
- Add â…“ cup of filtered water to the cabbage and mix with your hands to release natural juices.
- Pack the cabbage tightly into the prepared jar, ensuring the brine covers the cabbage completely. Seal the jar tightly with the lid.
- Set the jar aside at room temperature for at least 7 days, opening it every 12-16 hours to release gases and keep the cabbage submerged.
- After 7 days, taste your sauerkraut. If it’s to your liking, congratulations! If you prefer a tangier flavor, let it ferment longer—then move it to the refrigerator to slow the fermentation.
Notes
Homemade sauerkraut can last for several months in the refrigerator. Feel free to customize with spices or additional veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Fermentation
- Cuisine: German
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg