Homemade Sauerkraut
Homemade Sauerkraut
Ingredients
- 3 pounds green cabbage, about 1 medium head, outer leaves removed and reserved
- 1 1/2 tablespoons non-iodized sea salt
- 1 teaspoon caraway seeds, optional
Instructions
- 1
Rinse the green cabbage head. Remove any bruised or discolored outer leaves and reserve a few whole, clean outer leaves for later use. Cut the cabbage into quarters and remove the core. Using a sharp knife or mandoline, finely shred the cabbage into thin strips, about 1/8 inch thick. Place the shredded cabbage into a very large mixing bowl.
⏱️ 10 min - 2
Add the non-iodized sea salt and caraway seeds (if using) to the shredded cabbage. Begin to massage the salt into the cabbage with your hands. Continue massaging for 5 to 10 minutes, or until the cabbage softens significantly and releases a substantial amount of liquid, forming a brine at the bottom of the bowl.
⏱️ 10 min - 3
Pack the cabbage tightly into a clean 1/2 gallon or 2 quart wide-mouth glass jar. Use your fist or a blunt tool to press the cabbage down firmly, ensuring there are no air pockets and the brine rises above the cabbage. It's crucial that the cabbage remains submerged under the brine to prevent mold.
⏱️ 5 min - 4
Place one of the reserved whole cabbage leaves on top of the packed shredded cabbage, pressing it down to keep all the shredded pieces submerged. If the brine doesn't fully cover the cabbage, you can place a small, clean glass jar (that fits inside the mouth of the larger jar) or a fermentation weight on top of the cabbage leaf to keep it pressed down.
⏱️ 2 min - 5
Loosely cover the jar with a lid (not airtight, to allow gases to escape) or a clean cloth secured with a rubber band. Place the jar in a cool, dark place, ideally between 60°F and 75°F (15°C-24°C), out of direct sunlight. Place the jar on a plate or in a shallow dish to catch any overflow during fermentation.
🌡️ 60°F-75°F - 6
Allow the sauerkraut to ferment for 1 to 4 weeks. The longer it ferments, the tangier and softer it will become. Check the sauerkraut daily; if using a tight lid, briefly open it to release built-up gases (burp the jar). Ensure the cabbage remains submerged under the brine. Skim off any mold that may form on the surface (white film is kahm yeast and is generally harmless, but green or black mold indicates spoilage and the batch should be discarded).
- 7
Once the sauerkraut has reached your desired taste and texture, secure the lid tightly and transfer the jar to the refrigerator. Refrigeration slows down the fermentation process significantly. Sauerkraut can be stored in the refrigerator for several months.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Sauerkraut
Ingredients
- 3 pounds green cabbage, about 1 medium head, outer leaves removed and reserved
- 1 1/2 tablespoons non-iodized sea salt
- 1 teaspoon caraway seeds, optional
Instructions
- 1
Rinse the green cabbage head. Remove any bruised or discolored outer leaves and reserve a few whole, clean outer leaves for later use. Cut the cabbage into quarters and remove the core. Using a sharp knife or mandoline, finely shred the cabbage into thin strips, about 1/8 inch thick. Place the shredded cabbage into a very large mixing bowl.
⏱️ 10 min - 2
Add the non-iodized sea salt and caraway seeds (if using) to the shredded cabbage. Begin to massage the salt into the cabbage with your hands. Continue massaging for 5 to 10 minutes, or until the cabbage softens significantly and releases a substantial amount of liquid, forming a brine at the bottom of the bowl.
⏱️ 10 min - 3
Pack the cabbage tightly into a clean 1/2 gallon or 2 quart wide-mouth glass jar. Use your fist or a blunt tool to press the cabbage down firmly, ensuring there are no air pockets and the brine rises above the cabbage. It's crucial that the cabbage remains submerged under the brine to prevent mold.
⏱️ 5 min - 4
Place one of the reserved whole cabbage leaves on top of the packed shredded cabbage, pressing it down to keep all the shredded pieces submerged. If the brine doesn't fully cover the cabbage, you can place a small, clean glass jar (that fits inside the mouth of the larger jar) or a fermentation weight on top of the cabbage leaf to keep it pressed down.
⏱️ 2 min - 5
Loosely cover the jar with a lid (not airtight, to allow gases to escape) or a clean cloth secured with a rubber band. Place the jar in a cool, dark place, ideally between 60°F and 75°F (15°C-24°C), out of direct sunlight. Place the jar on a plate or in a shallow dish to catch any overflow during fermentation.
🌡️ 60°F-75°F - 6
Allow the sauerkraut to ferment for 1 to 4 weeks. The longer it ferments, the tangier and softer it will become. Check the sauerkraut daily; if using a tight lid, briefly open it to release built-up gases (burp the jar). Ensure the cabbage remains submerged under the brine. Skim off any mold that may form on the surface (white film is kahm yeast and is generally harmless, but green or black mold indicates spoilage and the batch should be discarded).
- 7
Once the sauerkraut has reached your desired taste and texture, secure the lid tightly and transfer the jar to the refrigerator. Refrigeration slows down the fermentation process significantly. Sauerkraut can be stored in the refrigerator for several months.