I absolutely love this recipe because it allows me to create something authentically homemade and full of gut-friendly probiotics, making me feel like a culinary alchemist. Plus, there’s something so satisfying about nurturing the fermentation process and tasting the evolving flavors each week—it’s like a new sauerkraut surprise every time!
Not only do I love to make sauerkraut for its delightfully tangy flavor, but I also have a passion for it because of the health benefits it can offer. Make no mistake—a medium head of cabbage combined with some kosher salt makes a fantastic base, but it’s really the fermentation process that delivers a powerhouse of gut-friendly probiotics.
And if you keep things simple and stick with the caraway seeds or even garlic that I like to add, you’ve got one nutrient-packed meal that can change—or, at the very least, improve—your gut health.
Ingredients
Cabbage has a wealth of vitamins K and C, and it contributes a crunch.
Salt essential for fermentation; enhances sourness.
Caraway seeds: Offers robust flavor, helps digestion.
Garlic: Delivers sharp flavor, has antibacterial constituents.
Berries of the juniper: Give off a resiny perfume, good for digestion.
Ingredient Quantities
- 1 medium cabbage (about 2 to 3 pounds)
- 1 tablespoon kosher salt or sea salt
- 1 teaspoon caraway seeds (optional)
- 1 garlic clove, minced (optional)
- 1 to 2 tablespoons juniper berries (optional)
- 2 to 3 large glass jars with tight-fitting lids
Instructions
1. Begin by taking away any harmed or droopy outer leaves from the cabbage, and then cut it into four pieces. Take out the core from each wedge, and proceed to slice the cabbage very thinly into fine shreds.
2. In a large mixing bowl, blend the shredded cabbage with kosher salt. Massage the salt into the cabbage for about 5 to 10 minutes until it becomes soft and releases some liquid.
3. If you’re using them, the caraway seeds, minced garlic, and juniper berries should be added to the cabbage and mixed well to evenly distribute the additional flavors.
4. Salt and season the cabbage thoroughly, and then pack it tightly into glass jars. Use a fermentation weight or a clean rock to press down the cabbage, ensuring it is submerged under its liquid.
5. Approximately one inch of headspace should be left at the top of each jar to allow for bubbling and expansion of the contents. The lids for the jars should be put on but not tightened; it is necessary for gases formed during fermentation to be able to escape. Otherwise, the bursting jar could endanger both the fermenting food and the fermenter’s kitchen.
6. Store the jars in a dark, cool place at an ambient temperature. The fermentation process is happiest at around 18-24°C (65-75°F).
7. The sauerkraut will begin to ferment in 1 to 3 days. Check it daily to make sure the cabbage is still under the brine; if it’s not, press it down into the liquid.
8. After a week, taste your sauerkraut. If it has the flavor and tanginess you desire, it is ready to eat. If you want to leave it fermenting longer, taste it again in a few days. You might be surprised how different it can be from week to week.
9. When you have fermented the mixture to your liking, tightly seal the jars with their lids and store the jars in the refrigerator. This will slow down the fermentation process and allow you to enjoy your delicious creation at a later date.
10. Savor your homemade sauerkraut as a condiment, up against the side of a plate, or heaped on top of some meal. In the cozy corners of your refrigerator, it can keep for several months, getting better all the while.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Large mixing bowl
4. Measuring spoons
5. Fermentation weights or clean rocks
6. 2 to 3 large glass jars with lids
FAQ
- What type of cabbage should I use?For this recipe, you can use any kind of green cabbage. Pick heads that are fresh and firm for the best flavor and texture.
- How long does it take for the sauerkraut to ferment?Fermentation generally requires 1 to 4 weeks, but it depends on how warm it is around you and what you like. Most people prefer somewhere in the middle of sourness. So, it’s safe to say that most batches will take 1 week to ferment until the next step. Batches with warmer temperatures will probably be a bit sourer after a week.
- Is it necessary to use caraway seeds?Optional are caraway seeds. They impart a flavor that many people adore, but if you like your sauerkraut to be devoid of distinguishing flavor, feel free to leave them out.
- Why do I need to use salt?Cabbage is preserved with salt. How does it work? The salt inhibits the bad bacteria and in effect promotes the good bacteria; those are the lactobacilli, to be specific. They are the kind of bacteria that ferment cabbage into sauerkraut. Most people think you need to use a recipe—follow some directions, measure some ingredients, get everything just so.
- Can I add other spices or vegetables?Certainly! You have the option of adding other spices or vegetables, like shredded carrots, beets, or ginger, to make your sauerkraut distinctively yours.
- How do I know if my sauerkraut has gone bad?If your sauerkraut develops an unpleasant odor, mold, or an unexpected color, it is safer to throw it out. Properly fermented sauerkraut should emit a nice sour smell and taste
- What is the best way to store sauerkraut?After the sauerkraut has fermented to your preferred taste, put it in the refrigerator to stop the fermentation process. It will keep for several months in there, retaining its flavor and crunch.
Substitutions and Variations
Napa cabbage or Savoy cabbage can be used as substitutes for cabbage.
Kosher salt or sea salt: Instead, Himalayan pink salt may be used.
Seeds of caraway: The slightly different flavor of fennel or cumin seeds.
Garlic: Use shallots or leeks for a milder taste.
Bay leaves or dill seeds can serve as alternatives to juniper berries.
Pro Tips
1. Use Fresh, Firm Cabbage: Start with the freshest and firmest cabbage possible. Fresh cabbage has the highest moisture content, which will help produce enough brine for fermentation, ensuring the sauerkraut develops a good flavor and texture.
2. Uniform Shredding: Consistently thinly shred the cabbage to ensure even fermentation. Unevenly cut pieces could ferment at different rates, leading to uneven results. A mandoline or sharp knife can help achieve uniform thin slices.
3. Sterilize Your Equipment: Before you begin, make sure all jars, lids, and tools are sterilized. This helps prevent unwanted bacteria or mold during the fermentation process, keeping your sauerkraut safe and prolonging its shelf life.
4. Check Daily During Fermentation: Keep an eye on your jars daily. Ensure the cabbage remains submerged under the brine to prevent mold. If needed, use weights to keep the cabbage down or add additional brine made from water and salt.
5. Experiment with Flavors: While caraway seeds, garlic, and juniper berries are common additions, feel free to experiment with other spices like bay leaves, dill, or mustard seeds. Small variations can lead to unique and delightful flavor profiles.
Sauerkraut Recipe
My favorite Sauerkraut Recipe
Equipment Needed:
1. Cutting board
2. Chef’s knife
3. Large mixing bowl
4. Measuring spoons
5. Fermentation weights or clean rocks
6. 2 to 3 large glass jars with lids
Ingredients:
- 1 medium cabbage (about 2 to 3 pounds)
- 1 tablespoon kosher salt or sea salt
- 1 teaspoon caraway seeds (optional)
- 1 garlic clove, minced (optional)
- 1 to 2 tablespoons juniper berries (optional)
- 2 to 3 large glass jars with tight-fitting lids
Instructions:
1. Begin by taking away any harmed or droopy outer leaves from the cabbage, and then cut it into four pieces. Take out the core from each wedge, and proceed to slice the cabbage very thinly into fine shreds.
2. In a large mixing bowl, blend the shredded cabbage with kosher salt. Massage the salt into the cabbage for about 5 to 10 minutes until it becomes soft and releases some liquid.
3. If you’re using them, the caraway seeds, minced garlic, and juniper berries should be added to the cabbage and mixed well to evenly distribute the additional flavors.
4. Salt and season the cabbage thoroughly, and then pack it tightly into glass jars. Use a fermentation weight or a clean rock to press down the cabbage, ensuring it is submerged under its liquid.
5. Approximately one inch of headspace should be left at the top of each jar to allow for bubbling and expansion of the contents. The lids for the jars should be put on but not tightened; it is necessary for gases formed during fermentation to be able to escape. Otherwise, the bursting jar could endanger both the fermenting food and the fermenter’s kitchen.
6. Store the jars in a dark, cool place at an ambient temperature. The fermentation process is happiest at around 18-24°C (65-75°F).
7. The sauerkraut will begin to ferment in 1 to 3 days. Check it daily to make sure the cabbage is still under the brine; if it’s not, press it down into the liquid.
8. After a week, taste your sauerkraut. If it has the flavor and tanginess you desire, it is ready to eat. If you want to leave it fermenting longer, taste it again in a few days. You might be surprised how different it can be from week to week.
9. When you have fermented the mixture to your liking, tightly seal the jars with their lids and store the jars in the refrigerator. This will slow down the fermentation process and allow you to enjoy your delicious creation at a later date.
10. Savor your homemade sauerkraut as a condiment, up against the side of a plate, or heaped on top of some meal. In the cozy corners of your refrigerator, it can keep for several months, getting better all the while.
