Homemade Sauerkraut

This easy homemade sauerkraut is made with just fresh cabbage and salt, using natural lacto-fermentation to create crisp, tangy and flavorful fermented cabbage.

Prep Time10

Total Time7 10

Course: Side Dish

Cuisine: German

Keyword: homemade fermented recipe, Homemade sauerkraut, how to make sauerkraut, lacto fermentation, Sauerkraut, sauerkraut fermentation, sauerkraut recipe, traditional sauerkraut

Calories: 168kcal

Author: thetastejournal.com

Ingredients

500 grams Cabbage
1 tbsp Salt

Instructions

Prepare the Vegetables: Remove outer leaves, cut into quarters, remove the core, and slice into thin shreds. Place shredded cabbage in a large bowl and sprinkle with sea salt. Massage salt into the cabbage and squeeze out excess juices (5-10 minutes) to create brine.
Transfer to Container: Place salted cabbage and carrot in a clean glass container. Leave space at the top for bubbling. Cover with a clean cloth to allow gases to escape.
Fermentation: Let the container sit on a countertop at 18-22°C (64-72°F) for 1-2 weeks, out of direct sunlight. If the temperature is high, ferment for 1-2 days at room temperature, then refrigerate.
Taste and Store: After one week, taste the sauerkraut. Once it reaches the desired sourness, seal it with an airtight lid and enjoy!

Notes

If you want to have a low-sodium diet, it is important to be cognizant of the fact that salt is an important component to making sauerkraut; it affects the fermentation environment. It is crucial for the texture as well as the overall quality of the sauerkraut.

500 g cabbage → 10 g salt (about 1¾ teaspoons)

750 g cabbage → 15 g salt (about 2½ teaspoons)

1 kg cabbage → 20 g salt (about 3⅓ teaspoons)

1.5 kg cabbage → 30 g salt (about 5 teaspoons)

Nutrition