Homemade Sauerkraut
Shredded cabbage ferments slowly into tangy, crunchy sauerkraut with just salt and time.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
This traditional lacto-fermented sauerkraut relies on nothing more than cabbage and salt, left to develop tang and crunch over several weeks. The process draws out natural juices to form a brine that protects the cabbage while beneficial bacteria transform its flavor. Serve it alongside sausages, sandwiches, or braised meats once fully fermented.
Ingredients
- 5 pounds green cabbage, cored and thinly sliced
- 3 tablespoons kosher salt
- 1 tablespoons caraway seeds (optional)
Method
-
Remove the outer leaves of the cabbage heads and set aside one or two whole leaves for later use.
-
Quarter and core the cabbage, then slice into thin shreds about 1/8 inch thick using a knife or mandoline.
-
Place the shredded cabbage in a large bowl and sprinkle with the kosher salt and caraway seeds, if using.
-
Massage and squeeze the cabbage firmly with clean hands for 5 to 10 minutes until it releases a substantial amount of liquid and becomes limp.
-
Pack the cabbage and its liquid tightly into a clean quart-sized fermentation crock or wide-mouth jar, pressing down firmly to remove air pockets.
-
Pour any remaining liquid from the bowl over the packed cabbage; the brine should rise above the cabbage once pressed down.
-
Lay the reserved outer cabbage leaf on top of the shredded cabbage and weigh it down with a fermentation weight or a clean jar filled with water, ensuring the cabbage stays fully submerged in brine.
-
Cover loosely with a clean cloth or an airlock lid and let ferment at room temperature (65 to 75°F), away from direct sunlight.
-
Check daily for the first week, pressing the cabbage back under the brine if it rises above the surface and skimming off any surface scum.
-
Let the sauerkraut ferment for at least 3 weeks, tasting periodically after the first week until it reaches the desired level of tang.
-
Once fermented to taste, transfer the sauerkraut and brine to clean jars, seal, and refrigerate for up to several months.
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Homemade Sauerkraut
This traditional lacto-fermented sauerkraut relies on nothing more than cabbage and salt, left to develop tang and crunch over several weeks. The process draws out natural juices to form a brine that protects the cabbage while beneficial bacteria transform its flavor. Serve it alongside sausages, sandwiches, or braised meats once fully fermented.
Make ahead 64 oz 22 cal
Ingredients
- 5 pounds green cabbage, cored and thinly sliced
- 3 tablespoons kosher salt
- 1 tablespoons caraway seeds (optional)
Method
- 1
Remove the outer leaves of the cabbage heads and set aside one or two whole leaves for later use.
- 2
Quarter and core the cabbage, then slice into thin shreds about 1/8 inch thick using a knife or mandoline.
- 3
Place the shredded cabbage in a large bowl and sprinkle with the kosher salt and caraway seeds, if using.
- 4
Massage and squeeze the cabbage firmly with clean hands for 5 to 10 minutes until it releases a substantial amount of liquid and becomes limp.
- 5
Pack the cabbage and its liquid tightly into a clean quart-sized fermentation crock or wide-mouth jar, pressing down firmly to remove air pockets.
- 6
Pour any remaining liquid from the bowl over the packed cabbage; the brine should rise above the cabbage once pressed down.
- 7
Lay the reserved outer cabbage leaf on top of the shredded cabbage and weigh it down with a fermentation weight or a clean jar filled with water, ensuring the cabbage stays fully submerged in brine.
- 8
Cover loosely with a clean cloth or an airlock lid and let ferment at room temperature (65 to 75°F), away from direct sunlight.
- 9
Check daily for the first week, pressing the cabbage back under the brine if it rises above the surface and skimming off any surface scum.
- 10
Let the sauerkraut ferment for at least 3 weeks, tasting periodically after the first week until it reaches the desired level of tang.
- 11
Once fermented to taste, transfer the sauerkraut and brine to clean jars, seal, and refrigerate for up to several months.