Homemade Sauerkraut: A Step-by-Step Recipe Guide

Ingredients

  • 5 lbs of fresh cabbage
  • 3 tablespoons of kosher or sea salt (avoid iodized salt)
  • Filtered water as needed
  • 1 tablespoon of caraway seeds (optional)

Steps and instructions

  1. Start by removing the outer leaves from the cabbage and setting them aside for later use.
  2. Cut the cabbage into quarters and remove the hard core from each quarter.
  3. Slice the cabbage into thin strips using a knife, mandolin, or food processor.
  4. Place the shredded cabbage in a large bowl and sprinkle the salt over it.
  5. Using your hands, massage the salt into the cabbage for about 10 minutes, until it starts to soften and release its juices.
  6. If adding caraway seeds, sprinkle them over the cabbage now and mix well.
  7. Pack the salted cabbage tightly into a clean glass jar or ceramic crock, pressing down after each addition so that the cabbage is submerged in its own juices.
  8. If needed, pour some filtered water into the jar to ensure the cabbage is fully submerged, leaving at least 1-2 inches of space at the top.
  9. Place one of the reserved cabbage leaves on top of the shredded cabbage in the jar and weigh it down with a clean stone or a glass weight.
  10. Cover the jar loosely with a cloth or a lid with an airlock to allow gases to escape.
  11. Store the jar at room temperature, out of direct sunlight, for about 2 weeks. Check the sauerkraut every few days, pressing down to keep the cabbage submerged in the brine.
  12. Start tasting the sauerkraut after 1 week. Once it has reached your desired level of sourness, remove the weight and the top cabbage leaf, cover the jar tightly, and store in the fridge.

Tools for making

  • Knife - A sharp knife is needed to cut the cabbage into quarters and shred it into thin strips.
  • Cutting board - A sturdy cutting board will provide a surface for chopping and slicing the cabbage.
  • Large bowl - A large bowl is required to hold the shredded cabbage and salt while massaging them together.
  • Glass jar or ceramic crock - A glass jar or ceramic crock is used to ferment and store the sauerkraut.
  • Clean stone or glass weight - A weight is necessary to keep the cabbage submerged in its own juices during fermentation.
  • Cloth or lid with airlock - A cloth or a lid with an airlock is used to cover the jar to allow gases to escape during fermentation.

Recipe variations

  • Add grated carrots or apples for a hint of sweetness.
  • Include thinly sliced onions or garlic for added flavor.
  • Experiment with different spices such as mustard seeds, dill seeds, or juniper berries.
  • Try using red cabbage instead of green cabbage for a vibrant and colorful sauerkraut.
  • For a spicy kick, add chili flakes or chopped jalapenos.
  • Mix in shredded beets to create a unique and visually appealing sauerkraut.
  • Replace some of the cabbage with other cruciferous vegetables like kale or Brussels sprouts.
  • Consider using a combination of different types of cabbage for a complex flavor profile.
  • For a probiotic boost, add a tablespoon of sauerkraut juice from a previous batch.
  • Experiment with fermentation times to achieve different levels of sourness.

Recipe overview

This is a simple and traditional recipe for homemade sauerkraut, a fermented cabbage dish with a tangy flavor that's packed with beneficial probiotics. With just cabbage, salt, and optional caraway seeds for extra flavor, you can create this delicious and healthy side dish at home. Making sauerkraut requires some patience, but the process is straightforward and the result is well worth the wait. Expect to spend about 30 minutes preparing the cabbage, and then allow about 2 weeks for the fermentation process. Once it's ready, you can enjoy your sauerkraut straight from the jar, or use it as a topping for sandwiches, salads, sausages, and more!

Common questions

  1. How long does it take to make sauerkraut?
    It takes about 2 weeks to ferment sauerkraut at room temperature.
  2. Can I use a different type of salt?
    It is recommended to use kosher or sea salt for sauerkraut as iodized salt can affect the fermentation process.
  3. What can I use if I don't have a glass jar or ceramic crock?
    If you don't have a glass jar or ceramic crock, you can use a food-grade plastic container. Just make sure it is clean and has a tight-fitting lid.
  4. Do I need to sterilize the jar before making sauerkraut?
    It is important to clean the jar thoroughly, but sterilization is not necessary. Washing the jar with hot soapy water and rinsing it well should be sufficient.
  5. What should I do if the cabbage is not fully submerged in its own juices?
    If the cabbage is not producing enough liquid to fully submerge itself, you can add some filtered water to ensure it is covered. It's important to leave at least 1-2 inches of space at the top of the jar.
  6. How can I tell if the sauerkraut is ready?
    You can start tasting the sauerkraut after 1 week. Once it has reached your desired level of sourness, it is ready to be stored in the fridge.
  7. How long will the sauerkraut keep in the fridge?
    Properly stored sauerkraut can last for several months in the fridge.

Serving dishes and utensils

Origin stories

Sauerkraut, or "sour cabbage", is a beloved dish originating from Germany, though it's enjoyed in many parts of the world. Legend has it that sauerkraut was a seafaring lifesaver. The age of exploration was a time of great discovery and also great peril. During long voyages, sailors were at the mercy of the elements and suffered from various diseases due to nutritional deficiencies. It was the vitamin C rich sauerkraut that helped prevent scurvy, a disease caused by vitamin C deficiency. German sailors, unlike their British counterparts who relied on limes, carried barrels of sauerkraut on their voyages. It's said that Captain James Cook once ordered 25,000 pounds of sauerkraut to outfit two ships. The sturdy cabbage, after its transformation into tangy sauerkraut, was not only a tasty addition to the ship's menu, but also a lifesaver on the high seas.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.