Description
Learn how to make your own homemade sauerkraut, a probiotic-rich fermented cabbage dish that is great for gut health. This easy recipe yields a tangy and bubbly sauerkraut in just a few weeks of fermentation.
Ingredients
Scale
Cabbage:
- 1 medium green cabbage (about 2 1/2 pounds)
Sea Salt:
- 1 1/2 tablespoons sea salt (non-iodized)
Caraway Seeds (optional):
- 1 teaspoon caraway seeds
Instructions
- Prep the Cabbage: Remove outer leaves and set one aside. Cut cabbage into quarters, remove core, and slice thinly.
- Massage with Salt: Place cabbage in a bowl, sprinkle with salt, and massage for 5-10 minutes until limp.
- Add Caraway Seeds: Mix in caraway seeds if desired.
- Pack in Jar: Pack cabbage tightly into a clean quart-size jar.
- Fermentation Setup: Use reserved outer leaf as a topper, add a weight, cover, and ferment for 1-3 weeks.
- Check and Refrigerate: Taste after 7 days, refrigerate when tangy and bubbly.
Notes
- Store-bought sauerkraut lacks live cultures—this homemade version is rich in probiotics.
- Fermentation time varies with room temperature.
- For added flavor, try adding shredded carrots, garlic, or fennel seeds.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: German, Eastern European
Nutrition
- Serving Size: 1/4 cup
- Calories: 10
- Sugar: 1g
- Sodium: 200mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
