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Homemade Sauerkraut

A tangy, fermented dish that promotes gut health and adds a delightful crunch to meals.
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Prep Time 15 minutes
Total Time 420 days
Servings: 4 cups
Course: Side Dish
Cuisine: German
Calories: 20
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 medium green cabbage about 2-3 pounds
  • 1 tablespoon kosher salt or sea salt
  • Optional spices: caraway seeds juniper berries, or garlic cloves

Equipment

  • Large mixing bowl
  • Sharp knife or mandoline
  • Fermentation jar or crock with a lid
  • Weight (like a clean rock or a smaller jar)
  • Clean cloth or coffee filter

Method
 

  1. Remove the outer leaves of the cabbage and set them aside.
  2. Cut the cabbage into quarters, remove the core, and slice it thinly.
  3. In a large mixing bowl, combine the sliced cabbage with the salt.
  4. Massage the cabbage for about 5-10 minutes to release liquid.
  5. Mix in any optional spices like caraway seeds or garlic.
  6. Transfer the cabbage mixture to a fermentation jar, packing it tightly.
  7. Place a weight on top of the cabbage to keep it submerged.
  8. Cover the jar with a clean cloth or coffee filter secured with a rubber band.
  9. Store the jar in a cool, dark place to ferment.
  10. Check after a week and taste, letting it ferment longer if preferred.

Notes

Crisp and tangy, great with sausages or in salads.