Homemade Sauerkraut Recipe

I have developed a simple method for Homemade Sauerkraut In A Jar. Fresh cabbage, a trusted measure of non-iodized sea salt, and optional caraway seeds combine to create flavors surpassing store-bought versions. My approach to this fermentation delivers crisp zest that will captivate your culinary curiosity. Stay tuned for more.

I’ve been experimenting with fermentation for a while now and I have to say making homemade sauerkraut is a game changer. I’ve found a really quick method where you only need a medium head of cabbage (about 2-3 lbs), 1.5 to 2 tbsp of non-iodized sea salt and if you’re feeling adventurous, 1 tsp caraway seeds which adds a subtle hint of flavor.

I got into making my own lacto fermented sauerkraut after discovering that store bought versions never quite captured the tang I was looking for. This isn’t your typical recipe you’ll find online; it’s closer to an Amish sauerkraut tradition mixed with modern quick sauerkraut techniques.

I love that you can easily make it in a jar and then experiment with canning methods too. If you ever wondered how to make sourkraught that bursts with probiotics and a unique taste, this recipe is the perfect starter.

Dig in, and watch your fermentation journey start to unfold.

Why I Like this Recipe

1. I really like that this sauerkraut recipe is super simple to make, and I can use ingredients like cabbage and sea salt that I probably have at home already.
2. I enjoy how its a natural way to preserve food with fermentation, which is kinda cool since it’s not just tasty but also good for my gut.
3. I also like that its way more flavorful than those store bought ones, especially when I throw in the caraway seeds for an extra kick of flavor.
4. The whole process feels almost like a fun experiment that I can share with my friends, even if I sometimes mess up a step or two.

Ingredients

• Cabbage is the star of the show and is super rich in fiber and vitamins like C.

  It gives your kraut a crunchy texture and helps make it really healthy though its flavor turns sour during fermentation.

• Non-iodized sea salt is a must because it controls the fermentation process and prevents bad bacteria from growing.

  It also adds a salty kick thats absolutely needed in sauerkraut.

• Caraway seeds, while optional, add a warm, spicy note to the dish.

  They also have some digestive benefits and make the overall taste a little more complex and interesting.

Ingredient Quantities

• 1 medium head of cabbage (about 2-3 lbs)
• 1.5 to 2 tbsp non-iodized sea salt
• 1 tsp caraway seeds (optional, adds a nice flavor)

How to Make this

1. Remove any damaged outer leaves from the cabbage and rinse it under cold water.

2. Cut the cabbage into quarters and remove the core. Then thinly slice it into shreds as fine as you can.

3. Place the shredded cabbage in a large bowl. Add the non-iodized sea salt and the caraway seeds if you are using them.

4. Massage the salt into the cabbage with your hands for about 5-10 minutes until the cabbage starts to release water and softens up.

5. Pack the cabbage tightly into a clean glass jar. Press it down firmly with your fist or a spoon to get rid of air pockets.

6. Make sure the cabbage is completely covered by its own brine. If there isnt enough liquid then press harder or consider a few drops of water mixed with a pinch of salt.

7. Put a weight on top of the cabbage inside the jar (like a small clean dish) to help keep it submerged under the brine.

8. Cover the jar with a cloth or a loose lid so that gases can escape while keeping out insects and dust.

9. Let the jar sit at room temperature in a shady spot for about 1-3 weeks. Check it occasionally and if you see any mold on the surface, just scoop it off.

10. Once it’s fermented to your liking, close the jar with a sealed lid and store it in the refrigerator. Enjoy your homemade sauerkraut!

Equipment Needed

1. A clean cutting board
2. A sharp knife
3. A colander or strainer for rinsing the cabbage
4. A large bowl to massage and mix the cabbage with salt
5. A clean glass jar big enough to hold the cabbage
6. A spoon (or you can just use your fist) to press the cabbage down
7. A small clean dish or weight to keep the cabbage submerged
8. A clean cloth or a loose lid to cover the jar while it ferments

FAQ

Homemade Sauerkraut Recipe Substitutions and Variations

• If you cant find the medium head of cabbage, you can use a mix of green and red cabbage or even try napa cabbage for a milder twist
• You can swap the non-iodized sea salt with kosher salt or Himalayan pink salt just make sure to adjust the amounts since they might vary in saltiness
• If you dont have caraway seeds or are not really into their taste, try adding a pinch of fennel seeds or dill seeds to get a similar aromatic flavor

Pro Tips

1. Make sure you really knead the salt into the cabbage. Kneading well helps the cabbage to release its juices and gets the fermentation going faster.
2. Don’t be stingy when you pack the cabbage in the jar. Pack it tight so that there ain’t any air pockets and everything stays submerged in the brine.
3. Keep an eye on your kraut every few days. If you spot any little bits of mold on the surface, just skim it off and keep going, its usually okay as long as the rest stays clean.
4. Remember to use non-iodized salt since iodized salt can mess up the fermentation. If you’re experimenting, try adding a different spice but don’t overdo it.