Description
Learn how to make your own tangy and probiotic-rich sauerkraut at home with this simple recipe. Homemade sauerkraut is a delicious and healthy fermented condiment that adds flavor and beneficial bacteria to your meals.
Ingredients
Scale
Cabbage
- 1 medium green cabbage (about 3 pounds)
Salt
- 1 1/2 tablespoons kosher salt or sea salt
Optional
- 1 teaspoon caraway seeds
Instructions
- Prepare the Cabbage – Remove the outer leaves of the cabbage, reserving one. Cut the cabbage into quarters, remove the core, and thinly slice it.
- Massage the Cabbage – Place the sliced cabbage in a bowl, sprinkle with salt, and massage for 5-10 minutes until it wilts and releases juices. Add caraway seeds if desired.
- Pack the Cabbage – Pack the cabbage tightly into a fermentation crock or jar, pressing down firmly. Place the reserved leaf on top to submerge the cabbage.
- Ferment – Cover with a weight, loosely cover, and ferment at room temperature for 1-3 weeks, skimming mold if needed.
- Store – Taste after 1 week and refrigerate to slow fermentation.
Notes
- Use non-iodized salt for better fermentation.
- Keep cabbage submerged to prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 1 to 3 weeks
- Category: Fermented Condiment
- Method: Fermentation
- Cuisine: German, Eastern European
Nutrition
- Serving Size: 2 tablespoons
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
