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Homemade Sauerkraut Recipe

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4 from 3 reviews

Homemade sauerkraut is a simple fermented cabbage dish rich in probiotics and natural tangy flavors. This easy recipe uses only cabbage and salt, relying on natural fermentation over several days to create a crisp, sour condiment perfect for enhancing many meals.

Ingredients

Ingredients

  • 1-2 heads of cabbage, about 2 pounds (1000 grams)
  • Mineral or sea salt (not iodized) – 20 grams based on 1000 grams of cabbage (multiply 0.02 by the grams of cabbage to adjust)

Instructions

  1. Set Aside Leaves: Reserve 2 whole cabbage leaves to use later for covering the shredded cabbage in the fermentation vessel.
  2. Shred Cabbage and Weigh: Finely shred the remaining cabbage using a sharp knife or mandolin. Weigh the shredded cabbage carefully (excluding the weight of the bowl) to determine the amount of salt needed by multiplying the cabbage weight by 0.02 to calculate grams of salt.
  3. Salt the Cabbage: Massage the measured salt into the shredded cabbage thoroughly. Allow the salted cabbage to sit for 30 minutes or longer to release its juices and create brine.
  4. Pack in Fermentation Vessel: Transfer the salted cabbage and its brine into a jar or fermenting vessel. Pack the cabbage tightly using a tamper or muddler to remove air pockets.
  5. Add Cover Leaves and Weight: Leave about 3 inches of space between the top of the brine and the jar opening. Place one or two reserved whole cabbage leaves on top to prevent shredded pieces from floating. Add a fermentation weight to keep the cabbage submerged.
  6. Ferment at Room Temperature: Keep the jar at a consistent room temperature between 65-72°F (18-22°C). Check daily to ensure the cabbage remains submerged and gently press it down if needed. Start tasting the sauerkraut after 3 days to monitor fermentation progress.
  7. Determine Fermentation Completion: The sauerkraut will be ready between 3 to 5 days when it appears lighter in color and has a pleasant tangy, sour flavor. The fermentation time may vary based on temperature and personal taste.
  8. Store Finished Sauerkraut: Seal the jar with a lid and refrigerate to slow fermentation. For bubbly sauerkraut, occasionally open (burp) the jar to release built-up gases.

Notes

  • Use non-iodized salt such as sea salt or mineral salt to encourage proper fermentation.
  • Maintaining the cabbage submerged under the brine is critical to prevent mold growth.
  • Fermentation times will vary slightly depending on room temperature and cabbage freshness.
  • Reserve whole cabbage leaves to keep shredded cabbage submerged during fermentation.
  • Burp the jar occasionally if you want fizzy sauerkraut but be careful when opening as pressure can build up.

Find it online: https://marthatasty.com/homemade-sauerkraut-recipe/