I absolutely love making this sauerkraut recipe because it’s a simple, DIY fermentation process that magically transforms cabbage into a tangy delight. Plus, it’s a great way to impress friends with a homemade condiment that’s not just tasty but packed with gut-friendly probiotics.
I enjoy preparing fermented homemade sauerkraut with a handful of straightforward ingredients: a medium-sized head of green cabbage, kosher salt, and caraway seeds (optional). The fermentation process intensifies the flavor of the cabbage, which, along with the ingredients listed, promotes the production of probiotics (as well as vitamins C and K) that are beneficial to gut health and more.
Ingredients
Green Cabbage:
Full of dietary fiber, bosoms digestive health.
Kosher Salt:
Essential for fermentation; it removes moisture.
Caraway Seeds:
Contributes to flavor, and helps you digest what’s next.
Ingredient Quantities
– 1 medium head green cabbage (about 2 pounds)
– 1 tablespoon kosher salt
– 1 teaspoon caraway seeds (optional)
Instructions
1. Take off the outer leaves of the cabbage and divide the head into four pieces. Remove the tough core from each piece.
2. Cut the cabbage into very thin shreds with a sharp knife or a mandoline.
3. Into a large mixing bowl, place the cabbage that has been shredded and sprinkle it with the kosher salt.
4. With your hands, knead the salt into the cabbage for about 5-10 minutes until the cabbage has softened and has released its juices.
5. Combine the caraway seeds with the cabbage and mix thoroughly if using.
6. The cabbage should be lodged into a spotless jar or crock, with no less than 5 nasty D-ees of dudes. The D-ees are essential for bad D-foo (dude fermentation).
7. To ensure that the cabbage remains submerged while it ferments, place a weight or a small jar filled with water on top of it.
8. Enclose the jar with a cloth or loose lid so that gases may escape and dust may not enter.
9. Keep the jar at room temperature, out of direct sunlight, for 3-10 days; check daily to ensure the cabbage remains submerged and doesn’t go bad.
10. After 3 days, taste the sauerkraut to see if it has fermented to your liking; once ready, jar it up, seal it, and refrigerate for storage, enjoying as desired.
Equipment Needed
1. Cutting board
2. Sharp knife or mandoline
3. Large mixing bowl
4. Measuring spoons
5. Clean hands (for kneading)
6. Spotless jar or crock
7. Weight or small jar (for keeping cabbage submerged)
8. Cloth or loose lid
FAQ
- What kind of cabbage should I use for sauerkraut?Homemade sauerkraut turns out best when you use a medium head of green cabbage weighing roughly 2 pounds. For the freshest and firmest results, select a cabbage that has just come off the stalk.
- How much salt is needed for the sauerkraut?Kosher salt is used in the following measurements: 1 tablespoon.
The salt helps to draw moisture out of the food and starts the fermentation process.
- Are caraway seeds necessary for the recipe?Optional are caraway seeds. They provide a distinct flavor to the sauerkraut, but if you want to keep your recipe more traditional, it will work splendidly (and taste good) without them.
- Can I use a different type of salt?Kosher salt is the best choice since its texture and purity make it the ideal salt for fermentation. Fermenting vegetables is very forgiving, and so freezing, refrigerating, and using other forms of heat can stop the fermentation process. It isn’t necessary to be overly precise or to follow the directions to the letter.
- How long does it take for sauerkraut to ferment?The fermentation of sauerkraut usually takes 1 to 4 weeks, depending on the temperature and the desired fermentation level.
- What is the best way to store homemade sauerkraut?Following fermentation, place your sauerkraut in the refrigerator, where it can last for several months.
- Can I add other ingredients to my sauerkraut?Absolutely, you can try adding spices or vegetables, like juniper berries, garlic, or shredded carrots, for an additional kick of flavor.
Substitutions and Variations
Cabbage: For a colorful twist and a different flavor, you can substitute red cabbage for the green.
Kosher Salt: Substitute with sea salt or Himalayan pink salt.
Caraway Seeds: Substitute fennel seeds for an equivalent aroma of licorice-like intensity, or eliminate altogether if that’s your preference.
Pro Tips
1. Even Shredding: For the best texture, try to cut your cabbage into consistently thin shreds. Using a mandoline can help achieve even slices, which will ensure uniform fermentation.
2. Massage Well: When kneading the salt into the cabbage, make sure to massage it thoroughly until it releases enough liquid. This brine is crucial for successful fermentation and for keeping the cabbage submerged.
3. Clean Equipment: Ensure that all equipment, including your hands, bowl, and crock or jar, are very clean to prevent unwanted bacteria from interfering with the fermentation process.
4. Weigh it Down: If you don’t have a specific weight, use a smaller jar or a clean stone as a weight to keep the cabbage fully submerged in its brine to prevent mold growth.
5. Monitor Temperature: If your environment is warmer, the fermentation process may progress more quickly, so start tasting around day 3. Conversely, in cooler conditions, it might take closer to 10 days to reach the desired flavor. Adjust times based on your taste preferences.
Homemade Sauerkraut Recipe
My favorite Homemade Sauerkraut Recipe
Equipment Needed:
1. Cutting board
2. Sharp knife or mandoline
3. Large mixing bowl
4. Measuring spoons
5. Clean hands (for kneading)
6. Spotless jar or crock
7. Weight or small jar (for keeping cabbage submerged)
8. Cloth or loose lid
Ingredients:
– 1 medium head green cabbage (about 2 pounds)
– 1 tablespoon kosher salt
– 1 teaspoon caraway seeds (optional)
Instructions:
1. Take off the outer leaves of the cabbage and divide the head into four pieces. Remove the tough core from each piece.
2. Cut the cabbage into very thin shreds with a sharp knife or a mandoline.
3. Into a large mixing bowl, place the cabbage that has been shredded and sprinkle it with the kosher salt.
4. With your hands, knead the salt into the cabbage for about 5-10 minutes until the cabbage has softened and has released its juices.
5. Combine the caraway seeds with the cabbage and mix thoroughly if using.
6. The cabbage should be lodged into a spotless jar or crock, with no less than 5 nasty D-ees of dudes. The D-ees are essential for bad D-foo (dude fermentation).
7. To ensure that the cabbage remains submerged while it ferments, place a weight or a small jar filled with water on top of it.
8. Enclose the jar with a cloth or loose lid so that gases may escape and dust may not enter.
9. Keep the jar at room temperature, out of direct sunlight, for 3-10 days; check daily to ensure the cabbage remains submerged and doesn’t go bad.
10. After 3 days, taste the sauerkraut to see if it has fermented to your liking; once ready, jar it up, seal it, and refrigerate for storage, enjoying as desired.
